Thai chicken curry

Thai chicken curry

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(120 ratings)

By

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Cooking time

Prep: 10 mins - 20 mins Cook: 20 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Nutrition info

Nutrition

kcalories
-
protein
-
carbs
-
fat
-
saturates
-
fibre
-
sugar
-
salt
-

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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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 lemongrass, 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.

Recipe from Good Food magazine, March 2006

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Comments

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dbcarey's picture

This is a superb recipe for Thai chicken curry. Very easy to make and I have found, through trial and error, that the kaffir lime leaves make all the difference. They can be hard to find but I've found a good and inexpensive source here http://newbymouth.com/food-ingredients/spices-seeds-flavourings/kaffir-l.... Plus you only need one or two and they last a long time in the pantry. Hope that's helpful.

Rosie M's picture
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I cooked this dish this afternoon and was pleased with the results (having never cooked a Thai curry before). I used 3 generous tablespoons of red thai paste and added reduced fat coconut milk (all I had in the cupboard). I decided to thicken the curry by adding cornflour mixed with water which worked well. I also added tomato puree which added colour. I didn't have any lime and had to substitute ground coriander however was please with the result!

wokgirl's picture

1. Never use reduced fat coconut milk to make a Thai curry, that's why it turns watery. "Reduced fat" simply means they have replaced the milk with water & emulsifiers which break down on cooking. Look for at least 45% coconut content and the fewer ingredients listed the better.
Step 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)." You could heat it for several hours, vegetable oil doesn't separate. Coconut milk separates but that's another step and another story.Seriously messed up recipe.
Step 4. "strip the leaves from the coriander stalks, gather into a pile and chop very roughly. "
In Thai cookery you use the stalks and you would add them with the lemongrass.

Torikoska's picture

I make this all the time and my whole family love it. I always use Quorn pieces as we all prefer the texture in this dish. I recommend using Mae ploy curry paste as it is stronger and spicier than the usual uk supermarket options.

jillmann's picture
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Have just cooked this and I followed it exactly, simmered for 15 minutes as instructed and the sauce is like grey greasy dishwater - it has completely split, it has the consistency of water. I don't know what I did but I noticed another comment about it splitting too. Maybe its the juice from the chicken, maybe its the coconut milk, I've always used coconut cream before with no problem. Whatever it was, I'm embarassed to put it in front of the family! Not the creamy texture you expect of a Thai curry.

shinyshetty's picture
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there could be two reasons for your sauce turning into greasy dishwater.
1. the best way to cook chicken is to first marinate the chicken, leave it for 30 mins or so or if you have the time leave it overnight in the fridge. In a fry pan, pour a tbsp of veg oil and fry the chicken for about 5 mins or just as much time needed to seal the chicken. You will see some water and grease coming out of the chicken, leave the chicken to cool and it will bring out more liquid, drain and keep aside to use when you are ready to make the curry.
2. Cooking with coconut milk is very tricky, ensure not to use any salt while cooking as this will split coconut milk and never boil a curry once you have added coconut milk into it. If you are using coconut milk from a can, open the can, take a spoon/knife and move the cream in the top to a side until you start seeing water at the bottom. While cooking, first pour in this water to cook your chicken, but at a low flame. One chicken is almost cooked, reduce flame to the lowest possible and then add the thick coconut milk/cream. Never allow to boil and keep stirring in intervals until chicken is cooked. Try this and your coconut milk will not split and you will end with a proper creamy curry. If you are adding salt, add it once the curry is slightly cool. Hope this helps.

carolinewall74's picture

Did you use light coconut milk because I did once and mine went thin too?

jillmann's picture
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I am cooking this now and after simmering for 15 minutes as instructed the sauce is grey and the consistency if water, far thinner than when coconut milk was first added. It could be the water or juice from the chicken but it looks pretty unappetising. Certainly not the creamy texture I would expect from a Thai curry.

Ailsa's picture
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I'm vegetarian so I used Quorn chicken and soy sauce instead of fish sauce - still turned out fantastic, was very easy and would make again!

kingshussar's picture
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Best Thai curry out there. Made it three times so far with a few tweaks of my own, the whole family wolfs it down, so simple to make.

hazelk2909's picture
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my 9yr old son made this last night under my supervision, he did add more thai curry paste than the recipe stated but the results were fab, his little sis doesnt like spicy food but she enjoyed it so much (gave her a glass of milk so she could handle the spicyness). We will be having this regularly as it was delicious. served it with boiled rice and naan bread

BigFred's picture
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Really great and an easy menu, marinated the chicken in some of the curry sauce, and defo tablespoons not tea spoon

radhika28's picture
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I made this last night and it was a hit with the family. Added couple of red chillies and small broccoli florets.

lizleicester's picture

This is delicious, quick and easy. Great recipe for speedy after work nourishment.

clintwestmetal's picture

Added a few small, green chillies to add a bit of nip and it was pretty much perfect.

Katy kate's picture

Scrumptious....! Throughly enjoyed by all the family, really easy to make, although I would advised to leave it to simmer for longer than the recommended time to allow sauce to thicken. Very tasty dish will be cooking again.

roheithir's picture

Excellent! Two errors in the recipe, however:

a) Use 3-4 TABLEspoons of paste, not teaspoons
b) You add the finely chopped lemongrass at the very beginning along with the shallots/onion.

Has a great balance of sweet and sour tastes. It does need something like mangetout or sugar snaps or something like that added for a crunchy texture (mangetout sliced in two added three minutes before the end were great). It is very mild (even when you correct the error in the recipe) so add red chillis or whatever if you want even a hint of a 'kick'.

chrissiemoz's picture
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Lovely easy meal. I added mange tout, carrot, spring onions, baby corn, red pepper, water chestnuts and bamboo shoots and this was then enough for 6.
Next time I'll add some red chillis for extra spice.

julie_ness's picture

This recepie is incredible, definitely worth the 5* rating. Made this for my partner who is an extremley fussy eater and he thoroughly enjoyed it. Quick & easy to make with a few adjustments:
4 tablespoons of Red Thai Curry Paste rathen than 3-4 teaspoons
Zest of one Lime because I didnt have Kaffir Lime Leaves

Enjoy :)

annathered's picture

Excellent

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