Thai chicken curry

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1. Peel shallots or onion and cut in half from top to root. Lay the cut sides flat on a board and thinly slice. Very finely slice the lemongrass, starting at the thinner end, stopping towards the base when it gets tough (often described as 'woody' and white in the centre).
2. Heat the oil in a wok or large saucepan for a couple of minutes until the oil separates (it looks more liquid at this point). Add the shallots or onion. Fry for 3-5 mins, until soft and translucent. Stir in the curry paste and cook for 1 min, stirring all the time.
3. Add chicken pieces and stir until they are coated. Add the fish sauce, sugar, kaffir lime leaves and coconut milk. Bring slowly to the boil, then reduce heat and simmer, uncovered, for 15 mins until the chicken is cooked. Stir the curry a few times while it cooks, to stop it sticking and to keep the chicken submerged.
4. While the chicken is cooking, strip the leaves from the coriander stalks, gather into a pile and chop very roughly. Taste the curry and add a little more curry paste and salt if you think it needs it. Stir half the coriander into the curry and sprinkle the rest over the top. Serve with Thai jasmine or basmati rice.

Latest comments and suggestions

• kazzie

  08 November 2007

  kazzie rated and commented on this recipe

  

  Cooked just us the receipe, I would not change a thing its has become a favorite quick Saturday Night meal especially with thai crackers.

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• topbanana

  08 November 2007

  topbanana rated and commented on this recipe

  

  Very tasty recipe that I've made many times. Usually add green beans to add a bit of crunch/colour.

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• Moosepup

  20 November 2007

  Moosepup commented on this recipe

  Delicious - a firm favourite in our house. I also add a handful of green beans, and scatter over a few finely shredded spring onions before serving. I tend to make it on a Sunday while the roast is in the oven, so Monday night's dinner is ready and waiting when we get home from work.

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• Marie

  03 January 2008

  Marie rated and commented on this recipe

  

  Have made this recipe many times, it's a family favourite but I also add green beans or sugar snap peas and chunks of sweet potato which is lovely!!

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• Jo

  25 January 2008

  Jo rated this recipe

  

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• Trace1980

  31 January 2008

  Trace1980 commented on this recipe

  Made own thai curry paste from scratch. Browned chicken then coated chicken in paste and added coconut milk and just at the end sprinkled spring onions over top. Absolutely Delicious with a little kick if you like a bit of spice.

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• Trace1980

  31 January 2008

  Trace1980 rated this recipe

  

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• PansforHands

  01 February 2008

  PansforHands commented on this recipe

  This is superb, but when do you add the Lemongrass?

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• Sophie

  16 March 2008

  Sophie rated and commented on this recipe

  

  Cooked this last night, and it was delicious.

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• firstlunchthenwar

  03 April 2008

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• nic

  09 July 2008

  nic commented on this recipe

  Fantastic. Made several times now and worked out every time. I add the lemongrass with the onion. Not sure if this is correct but it works for me.

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Ingredients

• 2 shallots , or 1 small onion
• 1 stalk lemon grass
• 1 tbsp vegetable oil
• 3-4 tsp red Thai curry paste
• 4 boneless and skinless chicken breasts, cut into bite-size pieces
• 1 tbsp fish sauce
• 1 tsp sugar , brown is best
• 4 freeze-dried kaffir lime leaves
• 400ml can coconut milk
• 20g pack fresh coriander

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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 10 20 mins

Cook 20 mins

Ingredients

• 2 shallots , or 1 small onion
• 1 stalk lemon grass
• 1 tbsp vegetable oil
• 3-4 tsp red Thai curry paste
• 4 boneless and skinless chicken breasts, cut into bite-size pieces
• 1 tbsp fish sauce
• 1 tsp sugar , brown is best
• 4 freeze-dried kaffir lime leaves
• 400ml can coconut milk
• 20g pack fresh coriander

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