Thai chicken curry

Thai chicken curry

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(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-
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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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cmdivall
24th Mar, 2013
4.05
I made this and it was lovely but it all curdled quite quickly after I added the coconut milk. It was lower fat coconut milk so any ideas if this was the reason? I added a red chilli and some sugar snap and green beans also.
lindsay990
24th Feb, 2013
5.05
Third time I've made this but this time added 4 tablespoons of Thai paste NOT teaspoons and it was so much tastier. Also used less coconut milk. Served with green beans and basmati rice.
carollesley
10th Feb, 2013
When do you add the lemongrass?
lindsay990
9th Feb, 2013
5.05
Made this in advance for 15 people and just heated up when I was doing the rice and did some green beans separately. I too think it needs an extra spoonful of paste and less coconut milk. I put some chopped chillies in a seperate bowl for those who wanted to sprinkle some on for an extra kick. Very easy to make and everyone loved it.
lindsay990
9th Feb, 2013
5.05
Made this in advance for 15 people and just heated up when I was doing the rice and did some green beans separately. I too think it needs an extra spoonful of paste and less coconut milk. I put some chopped chillies in a seperate bowl for those who wanted to sprinkle some on for an extra kick. Very easy to make and everyone loved it.
janadee
24th Jan, 2013
5.05
Tried it with soya beans, tin of chopped tomato and red peppers added - tastes amazing!
kevcar
20th Jan, 2013
5.05
Lovely easy recipe. First time found it rather tasteless but soon realised a mistake in the recipe. It says add 3-4 teaspoons of red curry paste but most recipes have 3-4 tablespoons. We did this second time and it was delicious, adding a few green beans aswell. A big hit with the family.
sarahjac
15th Jan, 2013
3.05
For me: a watery waste of time. I'm not a fan of strong curries at all - I added 3 teaspoons of paste - but I'd advise others to add 4 - otherwise it ends up rather bland. I wouldn't add the whole 400 ml can of coconut milk - it's too much and and you'd have to forget about the 'gentle simmer' and opt for a fiercer boil in order to reduce it down/ thicken it. It was edible and easy to cook, but (for me) it needs tweaking. However, if everybody else loved it...
Dash
10th Jan, 2013
5.05
AMAZING! I always throw in half a pack of sugarsnap peas 5 minutes from the end.
d0nnyoz
6th Jan, 2013
5.05
Great dish - taste lovely and really quite easy to make. Two points: - Nowhere on the recipe does it say to use the lemongrass - its in the ingredients! - I would use less coconut milk or maybe a creamier milk (Waitrose do a lovely creamed coconut milk!) to make the whole dish thicker. But an absolute smashing dish!

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