Thai chicken curry

Thai chicken curry

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(136 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-
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  • 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.

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Comments, questions and tips

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7th May, 2012
Very quick to prepare and incredibly tasty.
5th May, 2012
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.
20th Apr, 2012
I have made this twice and everyone loved it, the only thing I added was red chilles with the onion and lemongrass!!
15th Apr, 2012
Very tasty recipe- for added spice, I will throw in a couple of chillis next time. Great for a family curry! :)
23rd Mar, 2012
Delicious! Easy to make, who family loved it.
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!
28th Feb, 2012
Can anyone tell me if this is ok to make the day before.
27th Feb, 2012
It was delicious! Quick, easy and so tasty!
13th Feb, 2012
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!
13th Feb, 2012
Made this for my hubby as I'm not a fan of Thai food but I loved it.


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