Thai chicken curry

Thai chicken curry

  • 1
  • 2
  • 3
  • 4
  • 5
(139 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-
Save to My Good Food
Please sign in or register to save recipes.


  • 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 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



    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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
3rd Jun, 2014
I am cooking this now and after simmering for 15 minutes as instructed the sauce is grey and the consistency if water, far thinner than when coconut milk was first added. It could be the water or juice from the chicken but it looks pretty unappetising. Certainly not the creamy texture I would expect from a Thai curry.
24th May, 2014
I'm vegetarian so I used Quorn chicken and soy sauce instead of fish sauce - still turned out fantastic, was very easy and would make again!
12th May, 2014
Best Thai curry out there. Made it three times so far with a few tweaks of my own, the whole family wolfs it down, so simple to make.
13th Apr, 2014
my 9yr old son made this last night under my supervision, he did add more thai curry paste than the recipe stated but the results were fab, his little sis doesnt like spicy food but she enjoyed it so much (gave her a glass of milk so she could handle the spicyness). We will be having this regularly as it was delicious. served it with boiled rice and naan bread
1st Apr, 2014
Really great and an easy menu, marinated the chicken in some of the curry sauce, and defo tablespoons not tea spoon
23rd Mar, 2014
I made this last night and it was a hit with the family. Added couple of red chillies and small broccoli florets.
25th Nov, 2013
This is delicious, quick and easy. Great recipe for speedy after work nourishment.
11th Nov, 2013
Added a few small, green chillies to add a bit of nip and it was pretty much perfect.
Katy kate
15th Oct, 2013
Scrumptious....! Throughly enjoyed by all the family, really easy to make, although I would advised to leave it to simmer for longer than the recommended time to allow sauce to thicken. Very tasty dish will be cooking again.
3rd Oct, 2013
Excellent! Two errors in the recipe, however: a) Use 3-4 TABLEspoons of paste, not teaspoons b) You add the finely chopped lemongrass at the very beginning along with the shallots/onion. Has a great balance of sweet and sour tastes. It does need something like mangetout or sugar snaps or something like that added for a crunchy texture (mangetout sliced in two added three minutes before the end were great). It is very mild (even when you correct the error in the recipe) so add red chillis or whatever if you want even a hint of a 'kick'.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.