Thai chicken curry

Thai chicken curry

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(123 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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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!

mrsb85's picture
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Yum yum yum this was oh so good. I added Green beans and mini corn and it was so so flavourful.

I will be making this regularly!!

sarahdeamer's picture

Delicious made this when friends came round for dinner and it went down a treat! really tasty and will definately be making again soon..

lydiasimmons's picture
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This was delicious, really creamy and tasty. I was worried it was going to be watery but wasn't at all. Didn't change anything except skipped the lemongrass as unfortunately I couldn't find any and added some slices of lime while cooking instead. I served with wild rice with seemed to go well and sprinkled chopped red chilli and spring onion over to add a little colour. I made this for a special family meal and made the Thai Chicken Cakes from this site as a starter which I would really recommend if you want something to compliment it.

susie_rowe's picture
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Very yummy indeed. I compared this recipes with others online and so added some chopped red chillies, sugar snaps, and extra milk thinking the coconut milk wouldnt be enough but this actually made the sauce too runny so I'm guessing the coconut milk on its own is enough to make the sauce!

stephilou's picture
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This is firm family fav! So easy to do. I also make my own paste in the blender. Blend shallots, lemon grass, chilli(s), garlic, coriander, fish sauce, ginger to a paste. I also put in runner beans or spinach at the end to add some colour and sometimes some peppers too! I throw in some rice noodles also at the end to bulk it up and make it go further!! There is never any leftovers with this dish!!

kell0010's picture

When do you add the lemon grass? Doesn't state in recipe and it's too late when you realise you've not added them!

marian72's picture

Excellent very tasty I would give it 5 stars

judgejeffers's picture

Can anyone suggest a substitute for the coconut milk? I like it but it doesn't like me.

vizavi's picture
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delicious

lorens_pin's picture
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Lovely fragrant and spicy! Will definitely make again.

scooby-snax's picture
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Lovely foolproof curry.

luskenai's picture

Used Lime juice for my first try instead of Kaffir Lime leaves and it's great. Now I used BOTH and it's still great!

I've still not been able to find lemon grass but using a lemongrass based stirfry paste works very well.

Lovely72's picture
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Really simple recipe and very tasty. Didn't have any green curry paste so added red, also used monkfish instead of chicken but still came out really well. Added green beans and sugar snap peas - lovely. Will def be making again.

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