Thai Chicken Curry Recipe - Serves 4

Thai Chicken Curry Recipe

525 calories each serving (723 calories if eating with rice)

Taste Rating = 8     Heat Rating = Hot


2 tablespoons (30ml) cooking oil
1 medium onion, peeled and finely chopped
2 stalks lemongrass, topped and tailed and then crushed
3 cloves of garlic, peeled and crushed
2.5cm (1 inch) cube fresh ginger root, peeled and grated
2 kaffir lime leaves
2 tablespoons (30ml) curry powder
910g (2 lb) boneless and skinless chicken thighs, halved
1 cup (250ml or 9 fl oz) coconut milk
1 fresh green chilli, finely chopped
1 tablespoon (15ml) fish sauce


Heat the cooking oil in a large heavy-bottomed saucepan over a medium to high heat
Add the onion, lemongrass, garlic, fresh ginger root and kaffir lime leaves, mix well and saute until the onion is cooked and soft (5-12 minutes), turning often
Add the curry powder, mix well and stir-fry for 1 minute (the ingredients get really dry so keep them moving to stop them from sticking and burning)
Add the chicken thighs, mix well and cook until the chicken is no longer pink inside (5-15 minutes), stirring often
Add the coconut milk, fresh green chilli and fish sauce, mix well, bring to a good simmer, adjust the heat to maintain the simmer, cover and simmer for 45 minutes, stirring every 15 minutes (remove the lid and increase the heat to get a good boil going if the sauce is too runny with only 15 minutes left to cook so that the sauce loses liquid, stirring as needed)
Serve hot on rice

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Recipe submitted on 5 November 2016

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