Chicken Thai Curry is a delicate dish from amazing Thailand. I make the paste in advance and chill for a few days. Alternatively it keeps perfectly well in the freezer for few months. Always served as a main dish on a bed of fluffy jasmine rice for a perfect meal. I find chicken thighs hold their shape and are less prone to fall apart giving the dish a cleaner appearance.
Chicken Thai Curry
Full of flavour and beautifully aromatic. You will be licking your lips waiting to eat.
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Servings: 4 People
Calories: 514kcal
Ingredients
Paste Ingredients
- 1 tbsp olive oil
- 4 large red chillies seeds removed and sliced
- 1 large Thai shallot mild onion peel/chop (See Note 4)
- 2 stalks lemongrass bashed
- 2 inch ginger peeled/grated
- 6 cloves garlic peeled/chopped
- ½ bunch coriander
- 6 leaves kaffir lime leaves
- 2 large limes zest only
Curry Ingredients
- 12 fillets chicken thigh
- 1 tbsp coconut sugar (See note 1)
- 2 tbsp fish sauce
- 2 large limes juice only (see note 2)
- 800 ml coconut milk 2 tins
- ½ bunch coriander garnish (See Note 3)
- 100 g sugar snaps
- 1 large red chilli garnish finely sliced
- 8 leaves kaffir lime leaves garnish sliced
Instructions
- Add all of the paste ingredients into a blender/processor and blitz into a paste (doesn’t need to be smooth). If you don’t have a blender than a pestle/mortar will do the job). Place the paste onto a dish until needed.1 tbsp olive oil, 4 large red chillies, 1 large Thai shallot, 2 stalks lemongrass, 2 inch ginger, 6 cloves garlic, ½ bunch coriander, 6 leaves kaffir lime leaves, 2 large limes
- Place a large frying pan/wok over a medium high heat and add 1 tablespoon of oil.
- When the oil is hot add the chicken (in batches) to the oil and cook for about 5 minutes until the lovely and golden brown. Transfer the cooked chicken to a bowl and repeat until all of the chicken is partly cooked.12 fillets chicken thigh
- Once the chicken is done, wipe the frying pan with paper towel to remove any oil and return to the heat. Add the remaining oil and heat up.
- Add the curry paste to the pan and cook for about 2 minutes, until it has darkened slightly, and the amazing fragrance fills the room.
- Bring the pan to a simmer and add the coconut milk breaking up any solidified lumps.800 ml coconut milk
- Reduce the heat to low and add the lid to the pan and leave for 10 minutes.
- Add the sliced sugar snaps to the pan and cover again until the chicken is fully cooked( about 10 minutes).100 g sugar snaps
- When the chicken is cooked turn off the heat and leave for a few minutes as the curry will be piping hot.
- Serve with fluffy rice and garnished with sliced chilli, kaffir leaves and coriander. Don’t forget the lime wedges.1 large red chilli, 8 leaves kaffir lime leaves, ½ bunch coriander
Notes
Note 1) I use coconut sugar in this recipe instea of the more traditional palm sugar. Brown sugar can also be used.
Note 2) I have used the zest of 2 limes in the paste and the juice of the same limes in the curry. No need to double up the number of limes.
Note 3) As with the limes, I use the coriander stems in the paste and the leaves in the curry. Nothing is wasted.
Note 4) A Thai shallot is a smaller version of a western shallot. Substitutes include scallions, spring onions, leeks an other mild onionish ingredients.
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Try adding broccoli, mange tout, carrots and more to the recipe. Its very flexible and can be easily tweaked.
Nutrition
Calories: 514kcal | Carbohydrates: 30g | Protein: 8g | Fat: 45g | Saturated Fat: 37g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 3mg | Sodium: 751mg | Potassium: 870mg | Fiber: 4g | Sugar: 8g | Vitamin A: 980IU | Vitamin C: 120mg | Calcium: 97mg | Iron: 9mg