Thai chicken curry

Thai chicken curry

  • 1
  • 2
  • 3
  • 4
  • 5
(119 ratings)

By

Magazine subscription – 3 issues for £3

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
cheftara's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Best thai curry recipe. I cook this quite often.

chazerlaa's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Good recipe with a substantial amount of heat to it, however I would leave out the lemon grass, the flavour is far too strong and ruins the dish in my opinion.

QueenJane2009's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Had this for dinner tonight, better than a take away for sure. Yummy !

christine4's picture

Could you cook this in advance for a large crowd and then reheat it? Or perhaps make it in a slow cooker? Any thoughts?!!

cmdivall's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I made this and it was lovely but it all curdled quite quickly after I added the coconut milk. It was lower fat coconut milk so any ideas if this was the reason?

I added a red chilli and some sugar snap and green beans also.

lindsay990's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Third time I've made this but this time added 4 tablespoons of Thai paste NOT teaspoons and it was so much tastier. Also used less coconut milk. Served with green beans and basmati rice.

carollesley's picture

When do you add the lemongrass?

lindsay990's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made this in advance for 15 people and just heated up when I was doing the rice and did some green beans separately. I too think it needs an extra spoonful of paste and less coconut milk. I put some chopped chillies in a seperate bowl for those who wanted to sprinkle some on for an extra kick. Very easy to make and everyone loved it.

lindsay990's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made this in advance for 15 people and just heated up when I was doing the rice and did some green beans separately. I too think it needs an extra spoonful of paste and less coconut milk. I put some chopped chillies in a seperate bowl for those who wanted to sprinkle some on for an extra kick. Very easy to make and everyone loved it.

janadee's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Tried it with soya beans, tin of chopped tomato and red peppers added - tastes amazing!

kevcar's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Lovely easy recipe. First time found it rather tasteless but soon realised a mistake in the recipe. It says add 3-4 teaspoons of red curry paste but most recipes have 3-4 tablespoons. We did this second time and it was delicious, adding a few green beans aswell.
A big hit with the family.

sarahjac's picture
  • 1
  • 2
  • 3
  • 4
  • 5

For me: a watery waste of time.

I'm not a fan of strong curries at all - I added 3 teaspoons of paste - but I'd advise others to add 4 - otherwise it ends up rather bland.

I wouldn't add the whole 400 ml can of coconut milk - it's too much and and you'd have to forget about the 'gentle simmer' and opt for a fiercer boil in order to reduce it down/ thicken it.

It was edible and easy to cook, but (for me) it needs tweaking.
However, if everybody else loved it...

delythbrown's picture
  • 1
  • 2
  • 3
  • 4
  • 5

AMAZING! I always throw in half a pack of sugarsnap peas 5 minutes from the end.

d0nnyoz's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Great dish - taste lovely and really quite easy to make.

Two points:
- Nowhere on the recipe does it say to use the lemongrass - its in the ingredients!
- I would use less coconut milk or maybe a creamier milk (Waitrose do a lovely creamed coconut milk!) to make the whole dish thicker.

But an absolute smashing dish!

claireydryds's picture
  • 1
  • 2
  • 3
  • 4
  • 5

First time making a Thai curry and couldnt believe how easy and scrumptious it was, I did substiture a few ingredients depending what I had in the house already.
I used 3 shallots because I love them
Didnt have any lemongrass so added a small amount of ginger
2 tbsp fish sauce instead of one (just because someone else said they had and it was lovely)
Didnt have kaffir lime leaves so used zest of one lime and squeezed in the juice also (again as previously advised)
only had ground corriander, and am not a huge fan of it so added half a tsp
Had one large red chilli, I used half of this then sliced it finely to give it a kick.
Served with basmanti rice, this recipe was absoloutly declicious and I cant wait to have it for my lunch tomorrow. I always read through the feedback from everyone else and I got some really good suggestions and alternatives as always, if you love Thai curries give this one a try, next time I must serve with lovely Thai crackers, yum yum!

raven's picture
  • 1
  • 2
  • 3
  • 4
  • 5

A top curry. I sometimes add green beans, cherry tomatoes and potatoes. All the family love it. A squeeze of lime juice is good too.

pan_mouse's picture

Could we have a filter for 'liked by kids'. eg: kids tend not to like hot, spicey food - but just because a recipie has chillies does not necessarily mean that the dish will be spicey/hot. So it is difficult to select for kids on the basis of ingredients alone.

kmcunliffe's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Great recipe. A family favourite for Friday nights. I use a red chilli as well as chilli powder to spice it up.

cldaniels's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Really authentic tasting. I did add a bit more fish sauce, mange tout, chopped green chilli and squeeze of lime juice to original recipe.

mollybichon1's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Really, really nice!! Have made this twice so far. Added green beans and 2 chillies the second time and it was gorgeous!! :)

Pages

Questions

Tips