Thai chicken curry

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• Elles

  22 January 2010

  Elles rated this recipe

  

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• Cat83

  17 February 2010

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• shep8317

  26 February 2010

  shep8317 rated this recipe

  

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• Deanie

  06 March 2010

  Deanie rated this recipe

  

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• VickyG

  09 March 2010

  VickyG rated this recipe

  

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• JoB

  29 March 2010

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• LouJack

  21 April 2010

  LouJack rated and commented on this recipe

  

  This is a really quick and easy recipe that gives lots of flavour, I add more paste for more of a kick and also use green paste if I can't get hold of red. I use lime juice instead of leaves and it tastes just fine.

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• HollyWoozle

  28 April 2010

  HollyWoozle rated and commented on this recipe

  

  Simple and yummy - great with fragrant thai rice.

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• Helen

  30 April 2010

  Helen rated and commented on this recipe

  

  Very easy and Very tasty! We added extra chilli and used lime juice/zest instead of lime leaves and it was still delicious.

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• Mrs B

  06 May 2010

  Mrs B rated and commented on this recipe

  

  Fantastic meal, was very impressed and easy to make. Found Kaffir leaves in Tesco with the dried herbs and spices. Definately add green beans as earlier suggested as it adds colour. I also added sliced red chillis for colour. Would highly recommend this dish.

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• liz duff

  08 May 2010

  liz duff commented on this recipe

  I made this dish tonight and it looks very lovely!! I just wondered if anyone else has had trouble with the colour of the dish? I am not sure if my thai paste was right? It is thai curry paste but I just have got a white sauce and it is very far from red!! :)! It tastes nice but I just wondered if anyone else has had this problem or whether the waitrose paste I bought has no artificial colours in it? Thanks

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• rumz

  10 May 2010

  rumz rated and commented on this recipe

  

  Very easy to make...and turns out exactly the way they serve at resturants! Everyone simply relished it. I too did not have Kaffir lime leaves and used lime juice as suggested by others. In fact added green beens too. I went a little heavy on the curry paste (which i shudnt have) which made the dish quite spicy, but that didnt alter the authenticity of the dish. Will make again for sure!

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• VicWiggers

  14 May 2010

  VicWiggers rated and commented on this recipe

  

  Very nice.

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• MacIndo

  16 May 2010

  MacIndo rated and commented on this recipe

  

  I just love Thai curries (or any other for that matter) & have been making this one time & time again. Lovely recipe, easy to make & brings us back to trips in Thailand.

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• Kate

  11 June 2010

  Kate rated and commented on this recipe

  

  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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• Luskenai

  26 June 2010

  Luskenai commented on this recipe

  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.

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• scooby-snax

  29 June 2010

  scooby-snax rated and commented on this recipe

  

  Lovely foolproof curry.

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• Lawrence

  20 July 2010

  Lawrence rated and commented on this recipe

  

  Lovely fragrant and spicy! Will definitely make again.

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• VIZaVI

  22 July 2010

  VIZaVI rated and commented on this recipe

  

  delicious

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• Geoffers

  28 July 2010

  Geoffers commented on this recipe

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

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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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