Thai chicken curry

Thai chicken curry

  • 1
  • 2
  • 3
  • 4
  • 5
(136 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-
Save to My Good Food
Please sign in or register to save recipes.

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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
slyziute
7th May, 2012
5.05
Very quick to prepare and incredibly tasty.
fairystoryteller
5th May, 2012
5.05
Yum - we really enjoyed this! I used chicken thigh fillets instead of breast meat but otherwise stuck to the recipe. Served it with plain rice and a salady sambal made with tomato, avocado, red onion and coriander. Teenage daughters thought it was on the hot side but still enjoyed it with a pint of water to wash it down! They've requested it again so I think this will become a regular in our house.
fsreid
20th Apr, 2012
4.05
I have made this twice and everyone loved it, the only thing I added was red chilles with the onion and lemongrass!!
donnadoo98
15th Apr, 2012
4.05
Very tasty recipe- for added spice, I will throw in a couple of chillis next time. Great for a family curry! :)
aceflatie
23rd Mar, 2012
5.05
Delicious! Easy to make, who family loved it.
antsta23
8th Mar, 2012
This was a great curry with great flavours in it, thought it needed a bit more spice so added a few more teaspoons but thats just me! Will make this again soon!
vg1602
28th Feb, 2012
Can anyone tell me if this is ok to make the day before.
irina5
27th Feb, 2012
It was delicious! Quick, easy and so tasty!
nickbr4
13th Feb, 2012
4.05
Tasted really nice :) couldn;t find at what point in the recipe to add the lemongrass, but we added it at the same time as the onion and all was good!
kirstlouskinner
13th Feb, 2012
5.05
Made this for my hubby as I'm not a fan of Thai food but I loved it.

Pages

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.