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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apolloxxl's picture
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wow, awesome and so easy.
i made a few mistakes, didn't have some ingredients but it still tasted lovely.
i thought i bought red curry paste, but instead i bought red curry sauce. major mistake.
didn't have kaffir leaves, so i grated some lime zest and added a bit of lime juice.
tasted just amazing.
i'll definitely add some veggies next time for a change, but i don't feel it it necessary - tastes lovely with fresh coriander alone.
i'll try adding sugar snap peas next time perhaps.
oh ye, and i added some chili this time. great addition.

5 stars, no doubt.

comfortfood's picture
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Fantastic! Very easy to throw together and tastes absolutely brilliant. My kids loved this and have requested it be cooked again. Didn't have kafir lime leaves so used juice of 1 lime and used lemongrass paste as couldn't get a stalk of fresh lemongrass. Threw in sweet potato and Pak Choi for added interest. Recommend to anyone who thinks they can't cook and needs to impress!!

eimile19's picture
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YUM! we put in a few other flavorings that we like so much in this red curry soup recipe we love-- added garlic&ginger w/ the onion, a bit of lemongrass paste and one serrano pepper, & subbed lime juice instead of leaves. such an easy and totally yummy recipe, thanks!

liz1983uk's picture
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i added the lemongrass with the kaffir lime leaves ( which you can find with the dried herbs in most supermarkets)

liz1983uk's picture
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Loved this dish, really easy to make, added some red chillies to give it abit of a kick, went down a treat, will definitely make again

sneakyfi76's picture

I couldn't find kaffir leaves so I used a bit of lime juice instead. This recipe is absolutely devine, it was like there was a tasty party happening in my mouth. Its so quick and easy, even a beginner cook will make it look super easy :)

anabella's picture

Loooking forward to making this dish, but could someone tell me when do you add the lemon grass and do you leave it in the dish.

kyleps3's picture

The best ever curry! You must make this show stopper. Every flavour came through and created culinary heaven. One question though - When do you add the Lemon grass as the recipe doesn't state when to do so?

Thanks.

chloe13923's picture

This look quite tasty. I find it slightly difficult to cook for my family because they all like different flavours, Therefore i do not want to cook something which is to chunky in texture or to spicy, I find that the limeleaves and the lemongrass are not essential, however I will be adding some garlic, chilli, parsley (Instead of the corriander) and some lime juice as Sofia suggested. I am looking forward for tonights meal asfor I have been requested to cook something high in protein, lets hope my family approves. xx

chloe13923's picture

Me and my family have particular fussy taste, so I didnt want it to spicy or to chunky in texture so this looks delightfull. However, I think that the lime leaves and lemongrass are not essential so i will replace them for finly chopped pepper and a red onion.

chloe13923's picture

Me and my family have particular fussy taste, so I didnt want it to spicy or to chunky in texture so this looks delightfull. However, I think that the lime leaves and lemongrass are not essential so i will replace them for finly chopped pepper and a red onion.

chloe13923's picture

Me and my family have particular fussy taste, so I didnt want it to spicy or to chunky in texture so this looks delightfull. However, I think that the lime leaves and lemongrass are not essential so i will replace them for finly chopped pepper and a red onion.

chloe13923's picture

Me and my family have particular fussy taste, so I didnt want it to spicy or to chunky in texture so this looks delightfull. However, I think that the lime leaves and lemongrass are not essential so i will replace them for finly chopped pepper and a red onion.

traceystevenson's picture
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made this recipe a few weeks ago it was gorgeous ,,,a new family saturday night meal ,i also added some green beans just at the last minute to add some crunch

picard25's picture
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Very easy to make and,as such,I thought it would not impress. Started eating and it was mild for my taste so I was disappointed until I noticed I had eaten half my plate full.It has a simple taste but one I really enjoyed and I was very very disappointed when my plate was empty.Moreish to the extreme.
Adding some of the extras suggested by other reviewers next time.

alinoble1's picture
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Made this during the Christmas holidays when I had family over.
It was delicious and went down really well with all. For those that didn't like rice, I served the curry slightly thinned down with noodles, like an asian soup. Brilliant - did just as the recipe said!

drmukti's picture
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Great recipe - really simple to make but tastes amazing! I have to say though, I add fresh chilli for an extra kick and found I needed a little more curry paste than suggested. Perhaps I just like my flavours strong though! A firm favourite in our house.

louiseabrantes's picture
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Bit too hot for me. Will try 2 tsp of the red thai curry paste next time. Very tasty recipe though. Served it with fine egg noodles as didn't have enough basmati but all else the same

vjjohnson11's picture

Even better with sliced red pepper and fresh tomatoes.

thetastybaker's picture

Absoloutly fabulous! Light and refreshing, with so many subtle flavours. I always add sugar snap peas for crunch and colour. I am never able to find kaffir lime leavs though, which is a shame, but I substitute with the juice of a fresh lime. Once I used a lemon, and it worked suprisingly well. Just remember not to add to much fish sauce, it can make the curry taste a bit odd!

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