Thai Coconut Chicken Curry

    Thai Coconut Chicken Curry

    Recipe Picture:Thai Coconut Chicken Curry
    6

    Thai Coconut Chicken Curry

    (132)
    1hour10min


    126 people made this

    This is a great introduction to making your favourite Thai dishes at home. Soy sauce can be substituted for fish sauce if you don't have it and more heat added with chilli flakes or similar if you like it hot.

    Ingredients
    Serves: 4 

    • 1 tablespoon vegetable oil
    • 1 teaspoon Thai curry paste (red or green)
    • 625g skinless, boneless chicken breast meat - cut into strips
    • 1 onion, coarsely diced
    • 1 red capsicum, cut into strips
    • 1 tablespoon grated lemon zest
    • 1 cup (250ml) light coconut milk
    • 1 tablespoon fish sauce
    • 1 tablespoon fresh lemon juice
    • 1/3 cup diced fresh coriander

    Directions
    Preparation:25min  ›  Cook:10min  ›  Extra time:35min  ›  Ready in:1hour10min 

    1. Heat the oil in a large frypan over high heat; heat the curry paste in the oil about 30 seconds.
    2. Add the chicken and cook another 3 minutes.
    3. Stir in the onion, capsicum, lemon zest, coconut milk, fish sauce and lemon juice. Bring to a boil then cook until the chicken is cooked through; 5 to 7 minutes.
    4. Sprinkle in the coriander and stir. Serve hot.
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    Reviews and Ratings
    Global Ratings:
    (132)

    Reviews in English (102)

    by
    234

    This recipe was pretty easy to make, and the flavor was pretty good, but it tasted like it was missing something. Next time, I'm going to use more curry paste. Also, I'd recommend removing the chicken, and setting it aside, after adding it to the curry paste initially. (Adding it back a few minutes before the sauce was ready.) That way, the onion, coconut, etc mixture has time to cook a bit and simmer without overcooking the chicken.  -  19 Mar 2008  (Review from Allrecipes USA and Canada)

    by
    122

    Phenomenal! Used the ingredients as is except for adding shredded carrots, which I cooked with the onions. I did cook the chicken separately with a little roasted garlic oil and the left-over coconut milk, which kept the chicken amazingly moist. At first taste, it did seem like something was missing - a little extra lemon peel and ground coriander made it perfect. I served it on a bed of steamed shredded red cabbage to keep the meal lighter. Thanks!  -  11 May 2008  (Review from Allrecipes USA and Canada)

    by
    107

    LOVE this recipe, only gave it 4 stars b/c i make it a little differently. my hubby doesn't like fish sauce, so i leave that out and *don't* sub soy sauce. also, i cheat and use a cooked chicken from the grocer. saves time :-) i usually double the onion and triple the curry. we like it a little spicy. also, what this dish is missing is actually SALT. it's much MUCH better with it.  -  06 Sep 2008  (Review from Allrecipes USA and Canada)

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