Thai chicken curry

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• dg in training

  17 April 2009

  dg in training commented on this recipe

  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!

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• acooktocook

  18 April 2009

  acooktocook rated and commented on this recipe

  

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

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• cakeanyone?

  08 May 2009

  cakeanyone? rated and commented on this recipe

  

  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.

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• DrMukti

  27 May 2009

  DrMukti rated and commented on this recipe

  

  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.

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• DrMukti

  27 May 2009

  DrMukti commented on this recipe

  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.

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• Franciska

  12 June 2009

  Franciska commented on this recipe

  No its delicious,very tasty ..Iwould not change

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• MissWah

  14 June 2009

  MissWah rated and commented on this recipe

  

  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!!

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• manbatan

  06 August 2009

  manbatan rated and commented on this recipe

  

  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!

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• nic

  28 August 2009

  nic rated and commented on this recipe

  

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

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• lynkot

  09 September 2009

  lynkot commented on this recipe

  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.

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• Claire

  11 September 2009

  Claire rated and commented on this recipe

  

  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!

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• Zem

  14 September 2009

  Zem rated and commented on this recipe

  

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

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• vanessa

  01 October 2009

  vanessa commented on this recipe

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

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• twinklegem

  18 October 2009

  twinklegem rated and commented on this recipe

  

  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!!!

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• Kirsty

  30 October 2009

  Kirsty rated and commented on this recipe

  

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

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• Beth

  05 November 2009

  Beth rated this recipe

  

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• Weeze

  04 December 2009

  Weeze rated and commented on this recipe

  

  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!

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• dobelove

  12 December 2009

  dobelove rated and commented on this recipe

  

  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.

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• Vicky H

  17 December 2009

  Vicky H commented on this recipe

  A perfect recipe for a cold night, delicious!

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• stevedyson

  02 January 2010

  stevedyson rated this recipe

  

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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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