Creamy Coconut Thai Curry Recipe

Name: Creamy Coconut Thai Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons fresh ginger; 2 garlic cloves; 2 kaffir lime leaves (fresh); 3 shallots; 2 fresh red chilies; 1 stalk fresh lemongrass; 1/4 teaspoon coriander, roots; 4 chicken breasts; 1 (400 ml) can coconut milk; 1 tablespoon oil; salt and pepper

Servings: persons

1
Trim chicken breasts and cut into 2cm cubes.
2
Finely chop ginger, lime leaves, shallots, chillies, lemongrass and coriander root.
3
Heat the oil in a wok over a medium heat.
4
Add all the chopped spices and heat, stirring constantly, for 1 minute.
5
Add chicken and keep stirfrying for a further 2-3 minutes until the chicken is sealed and slightly golden.
6
Stir in the coconut milk, season and bring to the boil.
7
Allow to simmer for 7 minutes.
8
If you prefer the sauce a little thicker, keep simmering for a further couple of minutes, allowing it to turn a slightly deeper gold colour.
9
Serve with rice and stir-fried vegetables.

316

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 11 ingredients. The key ingredients include: 2 tablespoons fresh ginger, 2 garlic cloves, 2 kaffir lime leaves (fresh), 3 shallots, and more.

Yes, Creamy Coconut 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.

That's it — enjoy your meal!

Creamy Coconut Thai Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions