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Thai Chicken Curry

4.50 from 2 votes

Thai curry refers to dishes in Thai cuisine that are made with various types of curry paste. Curry paste usually refers to a paste used as a cooking ingredient in the preparation of a curry. They are varying country to country and region to region. Thai curry pastes basically include, Red chillies or green chillies, shallots, garlic, lemon grass and other herbs. This is basically in either green or red form. Curry is prepared using lots of veggies, chicken or eggs, Thai curry paste and lots of aromatic herbs. Many herbs or ingredients used in Thai curry paste have lots of medicinal properties and that have long since been used in traditional Thai herbal remedies. Lemongrass, lemon, turmeric, onion, ginger, kaffir lime leaves all these have lots of medicinal properties. In this recipe I have used whole 500 gms chicken, first cooked in veg stock and water then added coconut milk and cooked further for 10 minutes. Added parboiled veggies and cooked for not more then two minutes. You can use your choice of veggies in the curry. This dish we prepare at our home on regular basis and loved by everyone including my child. This creamy, aromatic dish tastes heavenly and has its own tastes. Thai curry paste can be frozen for 2 weeks and can be used whenever required for making veg or nonveg curry. It goes well with noodles and rice.
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Served AsDinner, Lunch
Servings 6


  • Oil – 3 tbsp
  • Green Onions bulb – 2nos medium finely sliced Keep stalk for garnishing
  • Garlic cloves finely chopped – 4-5
  • Ginger – 2tsp grated
  • Sugar – 1/4 tsp
  • Salt
  • Lemon juice – ½ lemon medium size
  • Lemon Zest or Orange Zest - 1 tsp
  • 2 stalks lemongrass Tie and make a small bundle
  • Fresh Chicken pieces – 500gms
  • Carrot – 1/4 cup peeled cut into 1/2-inch pieces or slices (parboiled)
  • Sweet Potato – 1/2 cup cut into 1/2-inch pieces or slices parboiled
  • Tender Beans – 10-14 no cut into 2 or 3 pieces. parboiled
  • Thai curry paste – 3- 3 ½ tbsp.
  • Coconut milk – 2 ½ cup milk of whole coconut
  • Water or chicken or veg stock – 1 ½ cup
  • For serving Rice Noodles


  • In a wok take oil. Season the chicken with salt. Add it to the pan. Cook over high heat, turning occasionally, until the chicken is browned. Switch off the flame.
  • Parboil (half cook) all the veggies in a cup of water adding a little salt for 4-5 minutes. Switch off the flame, strain it. (Reserve water for cooking the Chicken.)
  • Immediately transfer them into the cold or normal water. This will retain their green colour.
  • Heat oil in a large heavy pot over medium heat. Add finely sliced spring onion bulbs. Cook till translucent.
  • Add finely chopped garlic and grated ginger. Cook till raw aroma goes away.
  • Add tied, crushed lemongrass stalks, mix well.
  • Add curry paste and cook, stirring, until oil separates about 1/2 minute.
  • Add chicken pieces with stock or water. Simmer and cook for 10 minutes.
  • Add sugar, coconut milk. Simmer and cook, stirring occasionally, until all chicken pieces are cooked through.
  • Add parboiled carrots, sweet potatoes and broken beans. Mix well. Simmer for 2 minutes.
  • Add lemon juice and salt. Stir well.
  • Garnish with finely chopped spring onion leaves. Serve hot with noodles or rice.


Immediately transfer parboiled veggies into the cold or normal water. This will retain their green colour.
Boneless chicken will take lesser time for cooking. Reduce the stock or water quantity and Cook accordingly. Don’t overcook else chicken pieces will become chewy.
Add parboiled veggies last while cooking to retain its colour.

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4.50 from 2 votes

sujata hande
sujata hande

Masters in ITM, Buyer by profession, love to explore new places and food. Passionate cook, blogger, try to experiment with various cuisines.

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