android apple arrow cart-big-outline cart-full check chef-hat all-grid bullseye lightbulb circle-medium circle-small clock download download enlarge facebook instagram magnifier menu-arrow-down pointer printer share star twitter user-simple youtube
menu-arrow-down gift-certificate-icon

Laura Romeo - Weber Grill Expert

Thai Red Curry Chicken

  • People

    Serves 4

  • Prep Time

    20 min.

  • Barbecue Time

    30 min.

Serves 4
Prep Time
20 min.
Barbecue Time
30 min.

the Ingredients

Thai Red Curry Chicken
  • 2 tablespoons olive oil, plus extra
  • 4 tablespoons Thai red curry paste
  • 2 garlic cloves, finely chopped
  • 2 cm piece of ginger, finely grated
  • 1½ cup cups (375ml) chicken stock
  • 6 chicken thigh fillets, boneless and skinless
  • Sea salt
  • Freshly ground black pepper
  • 400 millilitres coconut milk
  • 1 tablespoon brown sugar
  • 2 teaspoons fish sauce
  • 4 kaffir lime leaves, finely chopped
  • 150 grams green beans, trimmed
  • 1 red capsicum, roughly chopped
  • Vietnamese coriander leaves, to serve (optional)
  • 1 red chilli, finely sliced, to serve (optional)
  • Cooked Jasmine rice, to serve
  • 1 lime, cut into wedges


  • 01 Prepare the barbecue for direct cooking over direct medium-high heat (200°C to 260°C) and preheat the barbecue with a Large Weber Casserole Dish.
  • 02 Once the barbecue has preheated, add the 2 tablespoons of olive oil, Thai red curry paste, garlic and ginger to the casserole dish. Sauté for 2 minutes over direct medium-high heat, without the casserole dish lid, stirring as needed, keeping the barbecue lid closed as much as possible. Add the chicken stock and simmer for 5 minutes.
  • 03 Add the coconut milk, brown sugar and fish sauce to the casserole dish and continue simmering for 10 minutes, stirring as needed. While the curry is simmering. Roughly cut each chicken thigh fillet into 4 to 5 pieces. Lightly coat with olive oil, season with salt and pepper. Place the chicken pieces onto the cooking grill, around the casserole dish and grill for 3 to 4 minutes per side over direct medium-high heat until golden. The chicken does not need to be completely cooked through as it will continue cooking once added to the curry.
  • 04 Once the chicken has cooked, add the chicken pieces along with kaffir lime leaves, green beans and capsicum to the curry and continue simmering for 5 minutes, until the sauce has thickened slightly and the chicken has cooked through.
  • 05 Remove the curry from the barbecue. Garnish with the fresh Vietnamese coriander leaves and red chilli. Serve with cooked Jasmine rice and lime wedges.

What do you need?

Recommended Tools