Thai chicken curry

Thai chicken curry

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(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-
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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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3rd Feb, 2012
FANTASTIC! Fragrant and delicious tasting, and to top it all off, so easy to make. My kids and hubbie loved it. I felt like a chef! Will definitely become a regular at our home.
2nd Feb, 2012
Amazing recipe, also added green beans and broccoli, will definitely be making this again!
26th Jan, 2012
I am a bloke who has only just started to cook and its only because of Good foods easy to follow menus,Made the Thai curry last night and it was awesome. thank you.
5th Jan, 2012
Superb recipe. So easy and very tasty, it has become a firm favourite in our household!!
28th Dec, 2011
This recipe is brilliant, so first curry made at home and I'll be making it New Years Eve for friends!
15th Dec, 2011
Added a chilli and some red peppers was a really lovely simple curry. Gonna throw in some baby potatoes next time to bulk it out a little.
10th Dec, 2011
This is by far and away the tastiest curry I cook at home! Regarding the lemongrass, put it in when you add the lime leaves etc. About 5 mins from ready, chuck some French beans in for a lovely crunch. Magic!
24th Nov, 2011
I cooked this last night and altered the recipe a little. Had many peppers lying around so chopped them and fried them in the oil with the shallots and also added a handle of fine green beans to up the fibre content of the dish. I served it with basmati and wild rice. It was really delicious, my family enjoyed it.. Very flavorful. Even my kids approved!
16th Nov, 2011
Great recipe which works equally well with prawns or salmon.
3rd Nov, 2011
added baby corn into the mix. was beyond amazing. though i steamed and fried the baby corns first, then added at the end into the curry to soak for a few mins. simply fabulous.


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