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Fast and Fragrant Thai Chicken Curry

Potted Prawns

This is not a hot curry, it's gently fragrant and soft and, to my mind utterly delectable.  Personally I completely hate coconut and can usually detect it at 100 paces, but strangely, this is absolutely fine.  In fact, I can eat it by the bucketful unfortunately.  Rice and the sauce alone are wonderful (which is useful if you are a bit tight for chicken) and I find it has a shameful appeal to me for breakfast, but perhaps I have always been a bit of a food reprobate.


  • 3 chicken breasts 

  • 1 tbsp. oil 

  • 2 good sized onions, finely chopped 

  • 3 fat cloves of garlic 

  • 1 generous tbsp. root ginger, grated 

  • 1 tsp. turmeric 

  • 2 tsps. medium curry powder 

  • 1.5cm squeeze chilli paste (from a tube) 

  • 1 400ml tin coconut milk, full fat 

  • Handful fresh coriander, roughly chopped 

  • Salt and pepper

Potted Prawns


  • Cut the chicken into bite sized chunks and set aside. 

  • Put the oil into a saute pan or non-stick wok and gently fry the onion with a pinch of salt until transparent 

  • Grate in the garlic and root ginger, stir around then add the curry powder and turmeric and keep stirring on the gentle heat until it becomes fragrant.   

  • Add the chicken pieces, turn up the heat slightly and continue to cook the chicken, moving it around a bit so that it doesn't stick, for about three minutes  

  • Stir in the chilli paste and then add the coconut milk  

  • Bring up to simmering, clamp on a lid and leave in on a trembling simmer for 15 minutes.  

  • Check the chicken is thoroughly cooked, taste for seasoning and stir in the chopped coriander.   

  • Serve with rice 

  • The chicken freezes well.

Helpful Hints

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