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

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

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.

No additional tips available.

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

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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.

Creamy Coconut Thai Curry

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