Thai Chicken Curry Recipe

Name: Thai Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons canola oil; 1 onion-finely chopped; 3 tablespoons Thai red curry paste; 2 cloves garlic-finely chopped; 1 can coconut milk; 1 cup chicken stock; 2 tablespoons fish sauce; 1 tablespoon brown sugar; 1 zucchini - sliced into thin rounds or two cups of broccoli; 1 red pepper (capsicum)-julienned; 1 10oz container of mushrooms sliced in half; 1lb uncooked skinless chicken breast fillets-cut into bite-sized pieces; 2 tablespoons cornstarch (cornflour) mixed to a paste with 2 tablespoons water (optional); 2 tablespoons lemon juice (optional); 4 large fresh basil leaves-finely sliced

Servings: persons

2 tablespoons canola oil
1 onion-finely chopped
3 tablespoons Thai red curry paste
2 cloves garlic-finely chopped
1 can coconut milk
1 cup chicken stock
2 tablespoons fish sauce
1 tablespoon brown sugar
1 zucchini - sliced into thin rounds or two cups of broccoli
1 red pepper (capsicum)-julienned
1 10oz container of mushrooms sliced in half
1lb uncooked skinless chicken breast fillets-cut into bite-sized pieces
2 tablespoons cornstarch (cornflour) mixed to a paste with 2 tablespoons water (optional)
2 tablespoons lemon juice (optional)
4 large fresh basil leaves-finely sliced

1
HEAT the oil in a large saucepan over a medium heat and cook the onion for 5 minutes, stirring occasionally. ADD the curry paste and garlic and cook, stirring, for a minute. ADD the coconut milk, stock, fish sauce, sugar and salt, then bring to the boil. ADD the vegetables, cover with a lid, then reduce the heat to medium and simmer for 10 minutes. ADD the chicken to the curry and simmer, covered, for a further 10 minutes. ADD the cornstarch paste and stir continuously until the curry thickens, then stir in the lemon juice and basil. Add additional curry powder, cumin, fish sauce, and other spices to taste.
2
SERVE on a bed of rice.

514

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 15 ingredients. The key ingredients include: 2 tablespoons canola oil, 1 onion-finely chopped, 3 tablespoons Thai red curry paste, 2 cloves garlic-finely chopped, and more.

Yes, Thai Chicken 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.

Thai Chicken Curry

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