Thai chicken curry

Thai chicken curry

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(117 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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dishymummy's picture
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Great recipe which works equally well with prawns or salmon.

apolloxxl's picture
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added baby corn into the mix.
was beyond amazing.
though i steamed and fried the baby corns first, then added at the end into the curry to soak for a few mins.

simply fabulous.

srscott's picture
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Really easy & tasty. I added some roasted butternut squash, just because I had some to use up - worked really well.

sarahbaillielufsjude's picture

Oh yummy, i cooked this for my wife jude, she loved it and so did i NOMNOM

thecheekyone's picture
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Oh, I added in some green dwarf beans for crunch too as per some of the other comments. Definitely making again :)

thecheekyone's picture
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Cooked as per ingredient list and my guests loved it. The extra batch I made to freeze got even by the same guests instead of a Sunday roast they loved it so much! I added the lemongrass with the onion too.

bubbes99's picture
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This recipe is absolutley delicious! First try at a thai curry and it tasted like it had been made in a restaurant! added an extra chilli as I like it hot and added mushrooms and some par boiled new potatoes to eek it out! Lovely! Have been put off recipes in the past with lemongrass, fish sauce and kaffir lime leaves in as I didn't know they could be stored as sote cupboard ingradiants! How wrong i was!

katienash0510's picture

Has anyone ever had experience of cooking this for 10 or more people? If so is it as easy as multiplying the ingredients? I'm having a party and want to make this for 70 guests!!! Any advice would be much appreciated.

kenny11's picture

When do you add the lemon grass, please?

roryjoem's picture
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Perfect everytime. One of the best curries on the website, in my opinion.

simonkeppie's picture
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Add some stir fried veg..

simonkeppie's picture
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This is yummy, i add some sugar snap's and red pepper stir fried very quickly and added at the end, and a bit more chopped green chilli as i like it hot!

judithvanessa's picture
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Really easy and so nice without little effort. definately will do again and strongly recommend.

judithvanessa's picture
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This was so nice and easy. Would be good for entertaining. I used the Thai paste but found 4 teaspoons not enough, used 6 in the end, taste as you go along. I managed to find all the produced required, will definately do again. I strongly recommend.

phoebs47's picture
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Stunning flavours and so quick and easy to make! Will definitely be making this again soon. Added strips of red and green pepper this time but will use more veg next time.

billysearle's picture
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This recipe is awesome, I used Bart's green thai paste and used the whole bottle then added 2 red chilli's without the seeds. This then had a nice kick around a hot dhansak taste.

apolloxxl's picture
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3rd time i made it with sugar snap peas + sweet red peppers.
i must say sugar snaps were PERFECT there, but the peppers were so so. Although the red peppers made it look much nicer.
this time i also thickened it a little.

phantom's picture
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Was really craving a Thai curry but this one didn't live up to my expectations.

rozzyx's picture
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I cooked this last week and was really pleased with it. I'm quite new to cooking and also haven't much experience of Thai food but really enjoyed the delicate flavours and wonderful smells while making it. It was easy and tasty, will defo make it again.

irenemorrill's picture
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Great recipe, simple delicious, added to my quick midweek meals list but would also be good for entertaining. I toned down the red Thai curry paste for the kids and the whole family loved it!!!

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