Thai chicken curry

Thai chicken curry

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(129 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-
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  • 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

    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

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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 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.

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Comments (172)

kevcar's picture

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

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...

Dash's picture

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

d0nnyoz's picture

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!

Drydoni's picture

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

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

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

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

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

rafflestiltskin's picture

Really enjoyed this curry and it passed the Husband test as well!! The tip of adding green beans and birds eye chillis was useful as it really added that little extra crunch / kick. Will definitely make it again.

hannahjayne's picture

really easy to follow recipe. never cooked anything like this before from scratch and it turnt out lovely, really enjoyed it :)

candyland_laz's picture

This is scrummy! :D I tend to add in a variety of veggies I learnt from watching my Mom make thai curry. Aubergines, mushrooms, sliced carrots, peppers, green beans and sweet potato all work well. I add sweetcorn sometimes too which also helps add a sweetness to the flavour. I also used lime/lemon juice instead of the kaffir lime leaves which worked really well. Leave the squeezed lime/lemon rind in the curry as it cooks to allow the flavour of the rind to infuse into to the curry for extra flavour! Yummmmm!

robbieboy's picture

Three words...delicious... very delicious!

tracy2012's picture

Made this twice-once with chicken and once wih prawns. Was lovely! Added green beans in five minutes before end for texture and 1 of 5 a day! Yummy!

brocon's picture

very good recipe, didn't have lime leaves or coriander but it was still really good. I used coconut milk light to cut down on calories.

emassey's picture

Delicious and easy to make, will definitely become a regular favourite!

slyziute's picture

Very quick to prepare and incredibly tasty.

fairystoryteller's picture

Yum - we really enjoyed this! I used chicken thigh fillets instead of breast meat but otherwise stuck to the recipe. Served it with plain rice and a salady sambal made with tomato, avocado, red onion and coriander. Teenage daughters thought it was on the hot side but still enjoyed it with a pint of water to wash it down! They've requested it again so I think this will become a regular in our house.

fsreid's picture

I have made this twice and everyone loved
it, the only thing I added was red chilles
with the onion and lemongrass!!


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