So Easy Thai Chicken Curry Recipe - Serves 6-8

So Easy Thai Chicken Curry Recipe

From 382 to 510 calories each serving (580 to 708 calories if eating with rice)

Taste Rating = 7.5     Heat Rating = Medium


1 tablespoon (15ml) cooking oil
1KG (2 lb 4 oz) boneless and skinless chicken breast, cut into 19mm (3/4 inch) cubes
3 tablespoons (45ml) Thai red curry paste
1 tin/can (400ml or 14 fl oz) coconut milk
1 tin/can (440g or 1 lb) pineapple pieces, drained but keep the juice
1 tin/can (565g or 1 lb 4 oz) lychees, drained but keep the juice
1 tin/can (225g or 8 oz) bamboo shoots, drained and discard juice
2.5cm (1 inch) cube fresh ginger root, peeled and grated
2 cloves of garlic, peeled and crushed
1 teaspoon (5ml) lemongrass, finely chopped
1 teaspoon (5ml) ground ginger
2 tablespoons (30ml) ground cumin
1/2 teaspoon (2.5ml) ground turmeric
1 teaspoon (5ml) sugar
1 teaspoon (5ml) salt
3 tablespoons (45ml) peanut butter
2 tablespoons (30ml) lemon juice (optional)


Heat the cooking oil in a large heavy-bottomed frying pan (or saucepan) over a medium to high heat
Add the chicken breast and saute until the chicken is sealed (4-7 minutes), turning often
Drain and discard the liquid that has been released by the chicken meat
Add the Thai red curry paste, mix well and stir-fry for 3 minutes
Add the coconut milk, mix well, bring to a simmer, reduce the heat to medium and simmer for 3 minutes, stirring a couple of times
Add the pineapple pieces, lychees, bamboo shoots, fresh ginger root, garlic, lemongrass, ground ginger, ground cumin, ground turmeric, sugar and salt, mix well, bring back to a simmer, adjust the heat to maintain a simmer, cover and cook for 30 minutes, stirring every few minutes (add some of the juice that you kept if the curry becomes too dry)
Add the peanut butter and mix well
Taste the curry and add the optional lemon juice if it is too sweet for your taste (mix well)
Serve hot

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Recipe submitted on 7 January 2016

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