Thai chicken curry

Thai chicken curry

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(137 ratings)

Prep: 10 mins - 20 mins Cook: 20 mins

Easy

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

Nutrition and extra info

Nutrition:

  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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Ingredients

  • 2 shallots, or 1 small onion
    Shallot

    Shallot

    shal-lot

    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 breasts, 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
    Sugar

    Sugar

    shuh-ga

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

  • 4 freeze-dried kaffir lime leaves
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 400ml can coconut milk
    Coconut

    Coconut

    koe-koe-nut

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

  • 20g pack fresh coriander

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.

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Comments, questions and tips

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zchatc8
28th Oct, 2016
5.05
excellent and very easy, needs 3-4 tablespoons curry paste not teaspoons
jadb
23rd Sep, 2016
3.8
Lovely but is there EVER a meal that's better with fish sauce?
poletta
29th Jun, 2016
5.05
Super easy and tasty!
janer0binson
16th Mar, 2016
5.05
I used Thai green curry paste, dried lemon grass & creamed coconut as alternatives & this was superb. Will definitely make this again. So tasty and creamy. Don't think it would have served 4 in my house though, we demolished it between 2 of us. Yummmm.
Willscarlet2
12th Jan, 2016
Cooked this recipe twice in a week it was that good, very tasty indeed and impressed with the first attempt. I followed the recipe but also added some mushrooms and cauliflower which went really well. I used full fat coconut milk after checking the actual coconut content on the tins! Very smooth, creamy and wow so tasty.
whats4t
27th Dec, 2015
good grief shinyshetty what a complicated approach to making a simple curry! Try giving the coconut milk tin a good shake before opening to combine the cream and water. As for cooking the chicken and then waiting for it to cool? The chicken should go into the sauce raw anyway so that it absorbs the flavour better. If you seal it first you do just that. . . and the flavour of the sauce doesn`t penetrate the meat.
manav2794
9th Oct, 2015
5.05
Just saw it yesterday. Got all the ingredients mentioned here and gave it a shot today. I made it for my parents and they loved it to the core. Thank you so much for the amazing recipe and the step by step process. I wish i could post a photo of what i made but never mind. Thanks again Manav
janeitaly
9th Jul, 2015
My neice cooked this when we went to visit her and she was upset to find it tasteless and watery. I read the recipe and saw it said 3-4 teaspoons of curry paste which surprised me as that is a very small amount of curry paste for that amount of chicken. Scrolled through the comments and sure enough there were many people saying it should be 3-4 tablespoons not teaspoons.The other problem is the coconut milk as others here have said, I know from experience that some brands are mainly water and are useless for Thai curry. Maybe the reason it works for some people is that they are lucky enough to get the right brand. There is a very good page on coconut milk that I got a while back from the Thai green curry recipe on Bbc good food,its called cooking with coconut milk at www.mythaicurry.com They make brilliant pastes too.
Maritere
10th May, 2015
5.05
If you like creamy, aromatic and slightly spicy food you need to give this a go. I cook this now on a regular basis I love it so much. Also, I made this for my whole family and my mum -who is not a fan of spicy food- coughed and complained for a while... and then went for seconds and thirds! Therefore, I wouldn't recommend this recipe if you are a vindaloo kind of person but otherwise I highly recommend it. Also, if you don't have kaffir lime leaves, the juice and zest of a lime and soy sauce are the perfect replacement.
newcook01
27th Jan, 2015
5.05
This was my first time ever attempting to cook an oriental dish beyond a simple stir fry. It was easy to follow and tasted delicious. I added potatoes to the dish and it worked really well. Yum Yum

Pages

53ellie
2nd Aug, 2015
Can this curry be frozen?
shinyshetty
8th Sep, 2014
3.8
Ok, finally made this curry today. I am rating this a 4 star because I think it can be bit more better. I made this curry after lot of thinking and reading all comments. Just made few changes, think it made the curry better and avoided ending with a bland and curdled gravy. The changes I made marinated chicken and left for an hour and then sealed it using a tbsp of oil in a fry pan, left to cool and draw out all liquid from the chicken, then drained the chicken and added to the curry I used coconut milk from a can, seperated the thick cream and kept aside. Cooked the cicken in the watery thin coconut milk first in a low flame, added one red bell pepper cubed towards the end of cooking, when almost cooked, added the thick creamy coconut milk. To finish off, I also added some spring onion and almond flakes towards the end to garnish. NOTE : I also added more curry paste than stated and also added 1/2 a red chilly pepper to give it a bit more kick to the curry. Also after adding chicken add all other ingredients except the coconut milk. Keep stirring the mixture with chicken for some time until the gravy is really coated and the chicken is half cooked, then add the thin coconut milk. This will help the chicken to absorb all the flavours added to it.