Thai chicken curry

Thai chicken curry

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(136 ratings)

Prep: 10 mins - 20 mins Cook: 20 mins


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

Nutrition and extra info


  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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  • 2 shallots, or 1 small onion



    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



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

  • 4 freeze-dried kaffir lime leaves



    The same shape, but smaller than…

  • 400ml can coconut milk



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

  • 20g pack fresh coriander


  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 (175)

bakingnut's picture

Spotted this in a recent free Chicken recipe booklet that came with Good Feed mag.

Tried it...

Hubby loaths coconut and also always try to do low fat version of meals (GF when are we going to see low fat advice for every recipe?) so hunted out the recent lighter Korma that was done in the mag I think in Oct, it suggested skimmed milk and plain yoghurt made the korma lighter.

I forgot to add the yoghurt and just poured in about 300ml semi skimmed (or soya) milk instead
This meal was totally amazing!!
We loved it, the thai paste, fish oil corriander and lime make it totally gorgeous.
MAKE IT TODAY, you will not regret it.
Thank you to all who post on here, I love reading the different opinions and suggestions.

weezeronald's picture

Just made this tonight, was very simple to make and delicious, ended up adding quite a bit more thai curry paste than stated in the recipe, will definitely make again!

kirstymcm's picture

really easy to make compared to other thai curries i have tried. went down well for the whole family, will def make again!

twinklgem's picture

We made this recipe last night as our first attempt of a curry (not out of a jar). I would have to say that we were more than impressed. It was very suttle so even my young children would eat it!! However, if you wanted a bit of a kick then add some extra chillis?? Will definately make this again, very yummy!!!

vanessadrake's picture

this is fantastic and so easy. does anyone know if you can freeze it?

zempants's picture

Yeah nice, gave it a little of a squeeze of lime juice just to give it's a bit more balance.

cblackburn's picture

Cooked this recipie for friends. Very easy to make and tasted delicious. Added green beans 5 mins before the end to give a bit of crunch and colour. Will definately make this again!

lynettekotze's picture

Very good, super easy
i used freeze dried lemon grass (as i can't find any fresh ones at the somerfield near me), and dried kaffir lime leaves. and it was perfect.
also added sliced and quartered eggplant for a yummy taste.
and cooked yasmin fragranced rice.

nicolakilmartin's picture

Absolutely delicious every time. I got my kaffir lime leaves from Marks and Spencer (in case anyone is having trouble finding them!)

manbatan's picture

This dish was divine. It was easy to prepare. Had to go heavy on the curry paste, by using the entire bottle. The aroma was fantastic, my wife came back from work and could smell the aroma from the street.

I now have a new recipe we can serve guests when next time they come around. In the cooking instructions there is no mention of when the lemon grass comes into play. However, I poured it in with the thinly sliced shallots for a fabulous fragrance.

Love it! Love it! Love it!

misswah's picture

Loved it! Was worried i wouldn't find lime leaves but did. I also used minced lemongrass rather then stalk, which worked just aswell. Added more veg as others suggested. Just as good as our local thai takeaway! YUM!!

froncla's picture

No its delicious,very tasty ..Iwould not change

drmukti's picture

Oh and I also used fresh lime juice as I prefer frozen kaffir lime leaves to dried and I couldn't get any last night.

drmukti's picture

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

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

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

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

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

Really eay to make and turned out great. Will make it again.


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