Thai chicken curry

Thai chicken curry

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(135 ratings)

Prep: 10 mins - 20 mins Cook: 20 mins

Easy

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

Nutrition and extra info

Nutrition:

  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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Ingredients

  • 2 shallots, or 1 small onion
    Shallot

    Shallot

    shal-lot

    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
    Sugar

    Sugar

    shuh-ga

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

  • 4 freeze-dried kaffir lime leaves
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 400ml can coconut milk
    Coconut

    Coconut

    koe-koe-nut

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

  • 20g pack fresh coriander

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.

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Comments (173)

thecheekyone's picture
5

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

thecheekyone's picture
5

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
5

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
5

Perfect everytime. One of the best curries on the website, in my opinion.

simonkeppie's picture
5

Add some stir fried veg..

simonkeppie's picture
5

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
5

Really easy and so nice without little effort. definately will do again and strongly recommend.

judithvanessa's picture
5

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
5

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
5

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
5

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
2

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

rozzyx's picture
4

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
5

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!!!

apolloxxl's picture
5

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
5

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
4

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
5

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

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