Thai chicken curry

Thai chicken curry

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

Prep: 10 mins - 20 mins Cook: 20 mins


Serves 4
Learn how to make an authentic-tasting Thai curry with this step-by-step recipe

Nutrition and extra info


  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
Save to My Good Food
Please sign in or register to save recipes.


  • 2 shallots, or 1 small onion



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 1 stalk lemongrass
  • 1 tbsp vegetable oil
  • 3-4 tsp red Thai curry paste
  • 4 boneless and skinless chicken breast, cut into bite-size pieces
  • 1 tbsp fish sauce
    Fish sauce

    Fish sauce

    A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

  • 1 tsp sugar, brown is best



    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 4 freeze-dried kaffir lime leaves



    The same shape, but smaller than…

  • 400ml can coconut milk



    A large hairy, brown nut that grows on the coconut tree, found throughout the world's…

  • 20g pack fresh coriander


  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.

Ads by Google

Comments, questions and tips

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

Comments (175)

jillmann's picture

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

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

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

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

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

radhika28's picture

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

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 :)

cheftara's picture

Best thai curry recipe. I cook this quite often.

chazerlaa's picture

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

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

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

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?


Questions (1)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (1)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…