Recipe: Thai Chicken Curry

This is my go-to dinner party recipe. I had a few friends (who happen to also be neighbours) round for dinner this weekend, and this was what I made. Everyone thoroughly enjoyed it, phew! I doubled up on the quantities and it worked well; I had leftovers for the freezer too!

Chicken curry with star anise, lemongrass and coriander.

Serves 4


1 tablespoon oil

2 onions, peeled and chopped

2 teaspoons of garlic paste (e.g. Schwartz Easy Garlic tube)

1 teaspoon of Bart Lemongrass

3-4 teaspoons of ginger paste

1/2 teaspoon crushed dried chilli

1/2 teaspoon dried cinnamon

1/2 teaspoon ground coriander

1 teaspoon medium curry powder

1 star anise

1 fresh red chilli, finely chopped

1 tin of half fat coconut milk (400 mL)

Couple of squirts of lime juice from a bottle

500g skinless chicken breasts cut into cubes

Fresh coriander (1/2 a 20g pack)

6 spring onions

2 tablespoons Thai fish sauce

Salt and pepper to season


[Image source]


Heat some oil in a wok.

Fry the chopped onion, garlic paste, lemongrass paste and the ginger paste over a high heat for 3-4 minutes.

Turn down the heat, add the crushed chilli, cinnamon, ground coriander, curry powder, star anise and the fresh chilli. Cook for 2-3 minutes until the spices are toasted and aromatic.

Pour in the coconut milk. Simmer for 15 minutes to reduce the liquid slightly.

Meanwhile, heat a splash of oil in a frying pan. Season the chicken and brown it in the oil in small batches. Don’t cook it all the way through.

When the curry liquid has reduced a little, add the chicken and allow to simmer for 5-7 minutes until the chicken has cooked through.

Add the coriander, spring onions, lime juice and fish sauce and incorporate into the sauce.

Serve with rice or noodles.

If I happen to have mange tout, sugar snap peas, baby corn or whatever, then I’ll chop these up and add to the curry also.



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