Thai chicken curry

Thai chicken curry

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(173 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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11th Nov, 2013
Added a few small, green chillies to add a bit of nip and it was pretty much perfect.
Katy kate
15th Oct, 2013
Scrumptious....! Throughly enjoyed by all the family, really easy to make, although I would advised to leave it to simmer for longer than the recommended time to allow sauce to thicken. Very tasty dish will be cooking again.
3rd Oct, 2013
Excellent! Two errors in the recipe, however: a) Use 3-4 TABLEspoons of paste, not teaspoons b) You add the finely chopped lemongrass at the very beginning along with the shallots/onion. Has a great balance of sweet and sour tastes. It does need something like mangetout or sugar snaps or something like that added for a crunchy texture (mangetout sliced in two added three minutes before the end were great). It is very mild (even when you correct the error in the recipe) so add red chillis or whatever if you want even a hint of a 'kick'.
25th Aug, 2013
Lovely easy meal. I added mange tout, carrot, spring onions, baby corn, red pepper, water chestnuts and bamboo shoots and this was then enough for 6. Next time I'll add some red chillis for extra spice.
23rd Jul, 2013
This recepie is incredible, definitely worth the 5* rating. Made this for my partner who is an extremley fussy eater and he thoroughly enjoyed it. Quick & easy to make with a few adjustments: 4 tablespoons of Red Thai Curry Paste rathen than 3-4 teaspoons Zest of one Lime because I didnt have Kaffir Lime Leaves Enjoy :)
4th Jul, 2013
16th May, 2013
Best thai curry recipe. I cook this quite often.
10th May, 2013
Good recipe with a substantial amount of heat to it, however I would leave out the lemon grass, the flavour is far too strong and ruins the dish in my opinion.
12th Apr, 2013
Had this for dinner tonight, better than a take away for sure. Yummy !
3rd Apr, 2013
Could you cook this in advance for a large crowd and then reheat it? Or perhaps make it in a slow cooker? Any thoughts?!!


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