Thai chicken curry

Thai chicken curry

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(121 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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drmukti's picture
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This was delicious and really, really easy to make. I halved the recipe for 2 (but added 3 tsp of curry paste anyway and a red chilli for extra kick!). I also used reduced fat coconut milk to cut down some calories and the curry was still wonderfully rich - I'd go so far to say that the reduced fat coconut milk might be an improvement if you don't like things to be too rich. Will definitely be making again.

cakeanyone's picture
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Really good! Added zest of one lime instead of kaffir lime leaves and because I'd added 2 tbspn fish sauce by mistake, I squeezed juice of half the lime and added a small carton of single cream to it and it was scrumptious! Added mangetout and baby corn 5 minutes before the end which were lovely. Will definitely make again.

acooktocook's picture
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I cooked this last night and absolutely loved it!!! I can't wait to cook it again!!! wouldnt change a thing !!!

jammyd's picture

HELP! Am making this now for a dinner party and it looks like the coconut milk has curdled! What have I done wrong? Can I save it? Or should I do what I should have done in the first place and call the local takeaway? Yours hopefully!

cheriemacdonald's picture
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This was so easy and was absolutely delicious. I added chilli and green beans. Very authentic. Really impressed, will definitely be making again.

fia2411's picture
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Delicious. I couldn't find kaffir lime leaves so used lime juice instead which worked fine. I also added some fresh green chili for an extra kick, as well as adding some green beans as topbanana suggested - yum!

cindersmcphee's picture
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Really eay to make and turned out great. Will make it again.

bev4th's picture

This is Simple to make and tastes delicious!!!!!! I make this dish alot and I even throw in a tin of chopped tomatoes.

tabahey's picture

I think some palm sugar would be more appropriate than cane, but I'm keen to try this out.

littlewendy's picture

can someone please tell me where to get kaffir lime leaves

lol_cat's picture

Quick, easy, and absolutely delicious. Grated creamed coconut for thicker sauce. Will make this again and again!

dpclough's picture
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Rich and tasty! The best Thai curry I've tried.

thursty's picture
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Excellent, easy to make and very tasty. I did add some green beans after reading the other comments and they are a great addition for that bit of crunch.

lynettekotze's picture
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Very easy to make. And I'm the worst cook in the world. Tasted great, but next time I'm adding in some veggies.

nicolakilmartin's picture
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Fantastic. Made several times now and worked out every time. I add the lemongrass with the onion. Not sure if this is correct but it works for me.

sbradsha's picture
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Cooked this last night, and it was delicious.

milleniumd's picture

This is superb, but when do you add the Lemongrass?

trace1980's picture
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Made own thai curry paste from scratch. Browned chicken then coated chicken in paste and added coconut milk and just at the end sprinkled spring onions over top. Absolutely Delicious with a little kick if you like a bit of spice.

mariesym's picture
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Have made this recipe many times, it's a family favourite but I also add green beans or sugar snap peas and chunks of sweet potato which is lovely!!

moosepup79's picture

Delicious - a firm favourite in our house. I also add a handful of green beans, and scatter over a few finely shredded spring onions before serving. I tend to make it on a Sunday while the roast is in the oven, so Monday night's dinner is ready and waiting when we get home from work.

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