Thai chicken curry
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Thai chicken curry

Learn how to make an authentic-tasting Thai curry with this step-by-step recipe

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 10 - 20 mins

Cook time

Cook 20 mins

Method

  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.
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Recipe from Good Food magazine, March 2006.

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Latest comments and suggestions

Results 1-20

  • Binder photo kazzie

    08 November 2007

    kazzie rated and commented on this recipe

    5 stars

    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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  • Binder photo topbanana

    08 November 2007

    topbanana rated and commented on this recipe

    5 stars

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

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  • Binder photo 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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  • Binder photo Marie

    03 January 2008

    Marie rated and commented on this recipe

    5 stars

    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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  • Binder photo Jo

    25 January 2008

    Jo rated this recipe

    5 stars

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  • Binder photo 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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  • Binder photo PansforHands

    01 February 2008

    PansforHands commented on this recipe

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

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  • Binder photo Sophie

    16 March 2008

    Sophie rated and commented on this recipe

    5 stars

    Cooked this last night, and it was delicious.

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  • Binder photo firstlunchthenwar

    03 April 2008

    firstlunchthenwar rated this recipe

    4 stars

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  • Binder photo 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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  • Binder photo lynkot

    02 September 2008

    lynkot rated and commented on this recipe

    5 stars

    Very easy to make. And I'm the worst cook in the world. Tasted great, but next time I'm adding in some veggies.

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  • Binder photo Ian Thurston

    06 September 2008

    Ian Thurston rated and commented on this recipe

    5 stars

    Excellent, easy to make and very tasty. I did add some green beans after reading the other comments and they are a great addition for that bit of crunch.

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  • Binder photo Fluffy

    13 September 2008

    Fluffy rated and commented on this recipe

    5 stars

    Rich and tasty! The best Thai curry I've tried.

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  • Binder photo Lol_cat

    20 October 2008

    Lol_cat commented on this recipe

    Quick, easy, and absolutely delicious. Grated creamed coconut for thicker sauce. Will make this again and again!

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  • Binder photo Wendy

    08 November 2008

    Wendy commented on this recipe

    can someone please tell me where to get kaffir lime leaves

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  • Binder photo Tabba

    08 December 2008

    Tabba commented on this recipe

    I think some palm sugar would be more appropriate than cane, but I'm keen to try this out.

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  • Binder photo Bev

    28 January 2009

    Bev commented on this recipe

    This is Simple to make and tastes delicious!!!!!! I make this dish alot and I even throw in a tin of chopped tomatoes.

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  • Binder photo cindersmcphee

    16 February 2009

    cindersmcphee rated and commented on this recipe

    5 stars

    Really eay to make and turned out great. Will make it again.

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  • Binder photo Sofia

    02 March 2009

    Sofia rated and commented on this recipe

    5 stars

    Delicious. I couldn't find kaffir lime leaves so used lime juice instead which worked fine. I also added some fresh green chili for an extra kick, as well as adding some green beans as topbanana suggested - yum!

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  • Binder photo cherie

    16 March 2009

    cherie rated and commented on this recipe

    5 stars

    This was so easy and was absolutely delicious. I added chilli and green beans. Very authentic. Really impressed, will definitely be making again.

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 10 - 20 mins

Cook time

Cook 20 mins

Authentic and easy

Ingredients

  • 2 shallots , or 1 small onion
  • 1 stalk lemongrass
  • 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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