Chicken Thai Curry Recipe

Name: Chicken Thai Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons oil (I use sesame or peanut + canola); 1 onion, chopped; 1 tablespoon chopped fresh ginger; 1 tablespoon chopped chili (don't mince); 1 garlic clove, minced; 500 g chicken thigh fillets, sliced (I've used breast); 2 tablespoons green curry paste; 1 cup vegetable stock or 1 cup chicken stock; 1 cup coconut milk; 50 g sugar snap peas (I usually use 200g); 50 g baby corn, halved lengthwise (again, I use the whole can); ¼ cup coriander leaves, fresh (+ garnish); 12 lime, juice of

Servings: persons

2 tablespoons oil (I use sesame or peanut + canola)
1 onion, chopped
1 tablespoon chopped fresh ginger
1 tablespoon chopped chili (don't mince)
1 garlic clove, minced
500 g chicken thigh fillets, sliced (I've used breast)
2 tablespoons green curry paste
1 cup vegetable stock or 1 cup chicken stock
1 cup coconut milk
50 g sugar snap peas (I usually use 200g)
50 g baby corn, halved lengthwise (again, I use the whole can)
¼ cup coriander leaves, fresh (+ garnish)
12 lime, juice of

1
heat oil in large frying pan or wok.
2
Saute onion, ginger, chili and garlic until onion is tender.
3
Add chicken.
4
Cook, stirring for 2-3 minutes.
5
Blend in green curry paste.
6
Cook 1 minute.
7
Pour in stock and coconut milk.
8
Bring to boil, reduce heat and simmer, stirring occasionally for 15-20 minute.
9
Add vegetables, coriander and juice.
10
Simmer further 2 minutes.
11
Serve immediately with rice.

623

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons oil (I use sesame or peanut + canola), 1 onion, chopped, 1 tablespoon chopped fresh ginger, 1 tablespoon chopped chili (don't mince), and more.

Yes, Chicken Thai Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Thai Curry

How did you like this recipe?

Frequently Asked Questions