Thai Chicken Curry

A quick and easy Thai Chicken Curry. Vary the amount of curry paste according to your taste.thai_chicken_curry


Thai Chicken Curry


  • 400 gm Chicken Breasts Cut into bite size pieces
  • 1 Onion Sliced
  • 1 Can Coconut Cream
  • 1 tbsp Fish Sauce
  • 1 tbsp Brown Sugar
  • 2 Cups Assorted Fibrous Vegetables Carrots, Broccoli, Beans, Cauliflower, Courgettes etc
  • 1 Line Juice and zest
  • 2 tbsp Coriander & Basil chopped
  • 3 tbsp Red Curry Paste Use more or less according to taste


  • Cook onion and garlic over moderate heat in large non stick pan, sprayed with oil, until soft. Add the chicken and fry until browned. Add curry paste and cook a further 2-3 minutes, stirring well. Add evaporated milk, sugar and fish sauce. Bring to a simmer and cook 10 minutes, uncovered, until the milk has reduced a little. Taste and check seasonings, adjusting as required.
  • Add prepared vegetables to the pan and if more liquid is required, add a little water. Cook a further 5 minutes, then add lime juice and zest and coriander and basil if using.
  • Serve with rice or extra vegetables. Nann bread etc
  • Hint - use more vegetable’s so you don’t over do the rice
  • Swap the naan bread for baked poppadom’s to keep the calories low.
  • The coriander is optional but adds so much of the thai flavour.