Chicken With Fresh Curry Paste Recipe

Name: Chicken With Fresh Curry Paste
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salt and pepper; 1 3-pound chicken, cut into serving pieces, or 3 pounds chicken thighs; 1 tablespoon dried shrimp, nam pla or soy sauce; 2 fresh or dried red chilies, or cayenne to taste; 1 medium onion, peeled and chopped; 4 large cloves garlic, peeled; 1 1-inch piece of ginger, peeled and roughly chopped; 1 tablespoon ground cumin; 1 teaspoon ground coriander; 1 can (about 11 ounces) coconut milk; 2 limes; 1/2 cup chopped cilantro leaves for garnish

Servings: persons

Salt and pepper
1 3-pound chicken, cut into serving pieces, or 3 pounds chicken thighs
1 tablespoon dried shrimp, nam pla or soy sauce
2 fresh or dried red chilies, or cayenne to taste
1 medium onion, peeled and chopped
4 large cloves garlic, peeled
1 1-inch piece of ginger, peeled and roughly chopped
1 tablespoon ground cumin
1 teaspoon ground coriander
1 can (about 11 ounces) coconut milk
2 limes
1/2 cup chopped cilantro leaves for garnish

1
Salt and pepper the chicken, and brown carefully on both sides in a 12-inch skillet over medium-high heat for 15 or 20 minutes.
2
Meanwhile, soak shrimp in warm water to cover, and dried chilies in warm water to cover.
3
Combine onion, garlic, ginger, cumin and coriander in a food processor.
4
When shrimp are tender, add to processor, reserving their liquid (or add the nam pla or soy sauce).
5
When chilies are soft, discard stems; add flesh to processor.
6
Pulse machine on and off, using the coconut milk or the reserved liquids as necessary to form a thick paste.
7
Remove chicken from pan, leaving a couple of tablespoons of fat behind.
8
Add curry paste, and cook over medium heat, stirring occasionally, 2 minutes.
9
Add remaining coconut milk, and bring to a boil; put chicken back in pan, with its accumulated juices.
10
Cook, uncovered, at an energetic simmer until chicken is tender, 20 to 40 minutes.
11
Meanwhile, quarter 1 lime, and juice the other; stir this juice into curry.
12
Serve garnished with cilantro and accompanied by lime quarters, with white rice.

320

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: Salt and pepper, 1 3-pound chicken, cut into serving pieces, or 3 pounds chicken thighs, 1 tablespoon dried shrimp, nam pla or soy sauce, 2 fresh or dried red chilies, or cayenne to taste, and more.

Yes, Chicken With Fresh Curry Paste 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.

That's it — enjoy your meal!

Chicken With Fresh Curry Paste

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions