Thai Chicken Coconut Curry


June 29, 2013 by Dewi


A fresh, fragrant and spicy curry that’s quick and easy to make

I love Thai flavours. The smells and the spices are wonderful, so when you make one at home it’s a great cooking experience, with the fresh aroma filling the house! The combination of lime, ginger, coriander, lemongrass and chilli make this curry fragrant, hot and really delicious. The coconut milk gives the sauce a sweet creaminess but the curry stays light and fresh.

You can of course use a ready made paste from a jar if you want, but making your own really is so easy. You know exactly what’s gone into it, and you can control the heat by adding as many or as few chillies as you want. You can bash it up with a pestle and mortar or use a food processor. I’ve used chicken here, but if you wanted to you could just as easily make this curry with fish (a firm, white fish like haddock or monkfish would be perfect) or other seafood like prawns or, if you’re feeling particularly decadent, lobster.

This is a really killer dish. Give it a try and I promise you’ll want to be cooking Thai curries all the time!

Serves 4-6


For the paste:
  • 2-4 medium chillies (depending on how hot you want your curry)
  • 4 spring onions
  • 2 sticks of lemongrass
  • Small piece of ginger (about the size of your thumb)
  • Juice and zest of 1 lime
  • 2 tbsp fish sauce
  • Good bunch of coriander
  • 1 tbsp brown sugar
  • 1 tsp cumin seeds
  • 1 clove garlic
For the curry:
  • 800g chicken breast, diced
  • 175g baby corn
  • 175g sugar-snap peas (or mangetout)
  • Juice of 1 lime
  • 600ml coconut milk
  • 400ml chicken stock
  • 4 kaffir lime leaves (optional)



For the paste:

Either chop all the ingredients and bash in a pestle and mortar with a good pinch of salt and pepper to form a coarse paste, or roughly chop and whiz them up in a food processor. (This paste will keep in the fridge for a few days)



For the curry:

Splash some olive oil in a pan over a medium heat.

Add the paste and cook for about 5 minutes, stirring often.


Add the coconut milk and stock. Stir and bring to a simmer.


Add the diced chicken and simmer for around 20 minutes. Add the lime leaves here too, if you’re using them.


After 20 minutes, add the vegetables and cook for 5 minutes. You want the veg to be cooked, but still fresh and crunchy.


Squeeze over the extra lime juice and serve with rice.



5 thoughts on “Thai Chicken Coconut Curry

  1. LFFL says:

    This looks great!

  2. Liz says:

    I love Thai cooking. Thanks for sharing this!!!!

  3. Gary Bywater says:

    So my girlfriend just cooked this for me. I wanted you to know, I now love you. It was awesome.

    • Dewi says:

      Hah! Thank you, glad you liked it! Always great to hear when people cook the dishes, and even better when people enjoy them.

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