This Thai chicken curry is one of my favourites to create as it is so easy to prepare and really doesn’t take long. The ingredients are quite simple too so I don’t find myself having to make a dash to the supermarket because I haven’t got them in already.
Most us enjoy the convenience of a sauce in a jar to pour over the meat or veg and make into a curry but when we have a little more time it is nice to create a curry from scratch.
The flavours are more prominent and there is something really satisfying about having created it yourself.
This recipe is really easy to do and you will probably find you already have most, if not all of the ingredients required.
It makes for a warming dinner and also freezes well so you could make a batch and freeze in portion sizes to use throughout the week for a satisfying, convenient and tasty meal.
I have used chicken but you can use whatever meat you choose or indeed vegetables, just be sure to swap the chicken stock to that of the ingredient you are preparing eg. if vegetables, use vegetable stock instead and adjust the cooking times eg less for vegetables.
If you are not a fan of tomatoes you don’t have to add these to the dish, however the tomato puree works well to take the edge off the creaminess and give it some depth.
As it is a creamy curry it would pair well with a chilled Australian Chardonnay.
To cook you will need a large pan, preferably with a lid.
Thai Chicken Curry Recipe
Thai chicken curry is one of my favourites to create as it is so easy to prepare and really doesn’t take long.
4
servings15
minutes45
minutes330
kcalIngredients
4 chicken breasts
1 tin coconut milk
1 tablespoon curry powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon cumin
½ teaspoon turmeric
2 cloves of garlic
1 medium onion, diced
½ pepper, diced
2 tablespoons cooking oil
2 tablespoons tomato puree
1 chicken stock cube
1 handful cherry tomatoes, chopped
1 teaspoon dried coriander
Directions
- Heat the oil and add the cinnamon, ginger, curry powder, turmeric and cumin and fry for about 3 minutes. This releases the flavours of the spices and smells wonderful!
- Add the diced onion, pepper, garlic and chopped tomatoes and fry for 5 minutes to soften.
- Dice the chicken and season with salt and pepper
- Add the chicken and give it a good stir to coat with the spices, continue to fry for 10 minutes.
- Sprinkle in the chicken stock cube followed by the coconut milk, tomato puree and the coriander, stir and leave to simmer for about 20 minutes, covering it with the lid if you have one.
- If it seems a bit runny you can thicken it up by getting a tablespoon of cornflour, take some of the liquid out of the pan and mix into the cornflour until it has dissolved, then add this back into the pan and cook for a further 5 minutes.
Serve the curry with boiled rice, noodles or vegetables and enjoy!
