Thai chicken curry

Thai chicken curry

  • 1
  • 2
  • 3
  • 4
  • 5
(173 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

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
jillmann
3rd Jun, 2014
1.05
Have just cooked this and I followed it exactly, simmered for 15 minutes as instructed and the sauce is like grey greasy dishwater - it has completely split, it has the consistency of water. I don't know what I did but I noticed another comment about it splitting too. Maybe its the juice from the chicken, maybe its the coconut milk, I've always used coconut cream before with no problem. Whatever it was, I'm embarassed to put it in front of the family! Not the creamy texture you expect of a Thai curry.
shinyshetty
8th Sep, 2014
4.05
there could be two reasons for your sauce turning into greasy dishwater. 1. the best way to cook chicken is to first marinate the chicken, leave it for 30 mins or so or if you have the time leave it overnight in the fridge. In a fry pan, pour a tbsp of veg oil and fry the chicken for about 5 mins or just as much time needed to seal the chicken. You will see some water and grease coming out of the chicken, leave the chicken to cool and it will bring out more liquid, drain and keep aside to use when you are ready to make the curry. 2. Cooking with coconut milk is very tricky, ensure not to use any salt while cooking as this will split coconut milk and never boil a curry once you have added coconut milk into it. If you are using coconut milk from a can, open the can, take a spoon/knife and move the cream in the top to a side until you start seeing water at the bottom. While cooking, first pour in this water to cook your chicken, but at a low flame. One chicken is almost cooked, reduce flame to the lowest possible and then add the thick coconut milk/cream. Never allow to boil and keep stirring in intervals until chicken is cooked. Try this and your coconut milk will not split and you will end with a proper creamy curry. If you are adding salt, add it once the curry is slightly cool. Hope this helps.
carolinewall74
7th Jun, 2014
Did you use light coconut milk because I did once and mine went thin too?
jillmann
3rd Jun, 2014
1.05
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.
Ailsa
24th May, 2014
5.05
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!
kingshussar
12th May, 2014
5.05
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.
hazelk2909
13th Apr, 2014
5.05
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
BigFred
1st Apr, 2014
5.05
Really great and an easy menu, marinated the chicken in some of the curry sauce, and defo tablespoons not tea spoon
radhika28
23rd Mar, 2014
1.05
I made this last night and it was a hit with the family. Added couple of red chillies and small broccoli florets.
lizleicester
25th Nov, 2013
This is delicious, quick and easy. Great recipe for speedy after work nourishment.

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.
Want to receive regular food and recipe web notifications from us?