Thai chicken curry

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• Rafflestiltskin

  23 July 2012

  Rafflestiltskin rated and commented on this recipe

  

  Really enjoyed this curry and it passed the Husband test as well!! The tip of adding green beans and birds eye chillis was useful as it really added that little extra crunch / kick. Will definitely make it again.

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• Molly

  29 July 2012

  Molly rated and commented on this recipe

  

  Really, really nice!! Have made this twice so far. Added green beans and 2 chillies the second time and it was gorgeous!! :)

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• Cath

  09 October 2012

  Cath rated and commented on this recipe

  

  Really authentic tasting. I did add a bit more fish sauce, mange tout, chopped green chilli and squeeze of lime juice to original recipe.

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• Karenc

  09 November 2012

  Karenc rated and commented on this recipe

  

  Great recipe. A family favourite for Friday nights. I use a red chilli as well as chilli powder to spice it up.

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• PWS

  10 December 2012

  PWS commented on this recipe

  Could we have a filter for 'liked by kids'. eg: kids tend not to like hot, spicey food - but just because a recipie has chillies does not necessarily mean that the dish will be spicey/hot. So it is difficult to select for kids on the basis of ingredients alone.

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• Raven

  13 December 2012

  Raven rated and commented on this recipe

  

  A top curry. I sometimes add green beans, cherry tomatoes and potatoes. All the family love it. A squeeze of lime juice is good too.

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• drydoni

  30 December 2012

  drydoni rated and commented on this recipe

  

  First time making a Thai curry and couldnt believe how easy and scrumptious it was, I did substiture a few ingredients depending what I had in the house already. I used 3 shallots because I love them Didnt have any lemongrass so added a small amount of ginger 2 tbsp fish sauce instead of one (just because someone else said they had and it was lovely) Didnt have kaffir lime leaves so used zest of one lime and squeezed in the juice also (again as previously advised) only had ground corriander, and am not a huge fan of it so added half a tsp Had one large red chilli, I used half of this then sliced it finely to give it a kick. Served with basmanti rice, this recipe was absoloutly declicious and I cant wait to have it for my lunch tomorrow. I always read through the feedback from everyone else and I got some really good suggestions and alternatives as always, if you love Thai curries give this one a try, next time I must serve with lovely Thai crackers, yum yum!

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• d0nnyoz

  06 January 2013

  d0nnyoz rated and commented on this recipe

  

  Great dish - taste lovely and really quite easy to make. Two points: - Nowhere on the recipe does it say to use the lemongrass - its in the ingredients! - I would use less coconut milk or maybe a creamier milk (Waitrose do a lovely creamed coconut milk!) to make the whole dish thicker. But an absolute smashing dish!

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• Del

  10 January 2013

  Del rated and commented on this recipe

  

  AMAZING! I always throw in half a pack of sugarsnap peas 5 minutes from the end.

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• Sarah

  15 January 2013

  Sarah rated and commented on this recipe

  

  For me: a watery waste of time. I'm not a fan of strong curries at all - I added 3 teaspoons of paste - but I'd advise others to add 4 - otherwise it ends up rather bland. I wouldn't add the whole 400 ml can of coconut milk - it's too much and and you'd have to forget about the 'gentle simmer' and opt for a fiercer boil in order to reduce it down/ thicken it. It was edible and easy to cook, but (for me) it needs tweaking. However, if everybody else loved it...

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• Kevcar

  20 January 2013

  Kevcar commented on this recipe

  Lovely easy recipe. First time found it rather tasteless but soon realised a mistake in the recipe. It says add 3-4 teaspoons of red curry paste but most recipes have 3-4 tablespoons. We did this second time and it was delicious, adding a few green beans aswell. A big hit with the family.

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• Kevcar

  20 January 2013

  Kevcar rated this recipe

  

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• am551

  23 January 2013

  am551 rated this recipe

  

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• Jana

  24 January 2013

  Jana rated and commented on this recipe

  

  Tried it with soya beans, tin of chopped tomato and red peppers added - tastes amazing!

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• Lulu

  09 February 2013

  Lulu rated and commented on this recipe

  

  Made this in advance for 15 people and just heated up when I was doing the rice and did some green beans separately. I too think it needs an extra spoonful of paste and less coconut milk. I put some chopped chillies in a seperate bowl for those who wanted to sprinkle some on for an extra kick. Very easy to make and everyone loved it.

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• Lulu

  09 February 2013

  Lulu commented on this recipe

  Made this in advance for 15 people and just heated up when I was doing the rice and did some green beans separately. I too think it needs an extra spoonful of paste and less coconut milk. I put some chopped chillies in a seperate bowl for those who wanted to sprinkle some on for an extra kick. Very easy to make and everyone loved it.

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• carol

  10 February 2013

  carol commented on this recipe

  When do you add the lemongrass?

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• Lulu

  24 February 2013

  Lulu commented on this recipe

  Third time I've made this but this time added 4 tablespoons of Thai paste NOT teaspoons and it was so much tastier. Also used less coconut milk. Served with green beans and basmati rice.

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• ChrissyD

  24 March 2013

  ChrissyD rated and commented on this recipe

  

  I made this and it was lovely but it all curdled quite quickly after I added the coconut milk. It was lower fat coconut milk so any ideas if this was the reason? I added a red chilli and some sugar snap and green beans also.

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• Christine

  03 April 2013

  Christine commented on this recipe

  Could you cook this in advance for a large crowd and then reheat it? Or perhaps make it in a slow cooker? Any thoughts?!!

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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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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 - 20 mins

Cook 20 mins

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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