Thai chicken curry

Thai chicken curry

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(172 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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nicolakilmartin
9th Jul, 2008
5.05
Fantastic. Made several times now and worked out every time. I add the lemongrass with the onion. Not sure if this is correct but it works for me.
sbradsha
16th Mar, 2008
5.05
Cooked this last night, and it was delicious.
milleniumd
1st Feb, 2008
This is superb, but when do you add the Lemongrass?
trace1980
31st Jan, 2008
4.05
Made own thai curry paste from scratch. Browned chicken then coated chicken in paste and added coconut milk and just at the end sprinkled spring onions over top. Absolutely Delicious with a little kick if you like a bit of spice.
mariesym
3rd Jan, 2008
5.05
Have made this recipe many times, it's a family favourite but I also add green beans or sugar snap peas and chunks of sweet potato which is lovely!!
moosepup79
20th Nov, 2007
Delicious - a firm favourite in our house. I also add a handful of green beans, and scatter over a few finely shredded spring onions before serving. I tend to make it on a Sunday while the roast is in the oven, so Monday night's dinner is ready and waiting when we get home from work.
topbanana
8th Nov, 2007
5.05
Very tasty recipe that I've made many times. Usually add green beans to add a bit of crunch/colour.
kazzie66
8th Nov, 2007
5.05
Cooked just us the receipe, I would not change a thing its has become a favorite quick Saturday Night meal especially with thai crackers.

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