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Thai Chicken Curry served in a bowl with wooden spoon on the side

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Thai Chicken Curry

Easy
Serves: 4

Prepare yourself for a tantalising experience as you delve into the world of flavours with this exquisite Thai Chicken Curry recipe. This curry will awaken your taste buds with its aromatic spices and rich flavours. Succulent chicken pieces take a plunge into a luxurious blend of Thai curry paste, coconut milk, and fragrant herbs, creating a symphony of sensations. Each bite envelops you in a perfect balance of spice, creaminess, and tanginess, instantly transporting you to the vibrant streets of Thailand. Whether you're craving a comforting meal or hosting a dinner party, this Thai Chicken Curry will mesmerise your guests and leave them yearning for more

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Print Recipe
  • 2 tbsp olive oil
  • 3 tbsp spring onions or chives finely chopped
  • 3 tbsp Thai curry paste
  • 1 kg chicken fillet cut into strips
  • 400 ml coconut milk tin
  • 250 ml chicken stock
  • 1 tbsp fish sauce
  • 185 grams peas frozen
  • 150 grams green beans fresh or frozen
  • 1 tin baby sweetcorn
  • coriander to garnish
  • Heat the oil in a large saucepan
  • Cook the spring onions for a minute or two
  • Add the curry paste
  • Stir in the chicken pieces and cook for 2 minutes
  • Add the coconut milk, chicken stock, fish sauce, and frozen vegetables
  • Cook the mixture for 10 minutes
  • Add the chopped baby sweetcorn and continue cooking for a further 3 minutes
  • Garnish the curry with fresh coriander
  • Serve the dish with rice or noodles
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Ingredients
  • 2 tbsp olive oil
  • 3 tbsp spring onions or chives finely chopped
  • 3 tbsp Thai curry paste
  • 1 kg chicken fillet cut into strips
  • 400 ml coconut milk tin
  • 250 ml chicken stock
  • 1 tbsp fish sauce
  • 185 grams peas frozen
  • 150 grams green beans fresh or frozen
  • 1 tin baby sweetcorn
  • coriander to garnish
Method
  • Heat the oil in a large saucepan
  • Cook the spring onions for a minute or two
  • Add the curry paste
  • Stir in the chicken pieces and cook for 2 minutes
  • Add the coconut milk, chicken stock, fish sauce, and frozen vegetables
  • Cook the mixture for 10 minutes
  • Add the chopped baby sweetcorn and continue cooking for a further 3 minutes
  • Garnish the curry with fresh coriander
  • Serve the dish with rice or noodles
More Recipes
Rhubarb and ginger marcapone cheesecake
Caesar Salad served in a white bowl
Caesar Salad
Mediterranean Vegetable Pie served on a white plate
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Deli Coleslaw served in a white bowl
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Stuffed Baked Potatoes