Thai chicken curry recipe

Thai chicken curry recipe : makes your kitchen

Thai chicken curry recipe is most delicious foods in Thai cuisine. Chicken used to cook in various styles in Thai cuisine. Thai chicken curry recipe is most easiest recipe in the world.

Here’s 4 types of Thai chicken curry recipe.

1.Thai Red Chicken Curry


Chicken     500 gram
Coconut milk       100 grams
1  Lemon ( juice and rind)
Garlic 3
3  Fresh red chillies (chopped)
Cumin powder 1 tabspoon
Black pepper powder 1 teaspoon
Coriander powder 2 teaspoons
Fish sauce 1 tabspoon
Lemon grass 2 tabspoon
Ginger ( finely chopped ) 2 tabspoon
Onion ( finely chopped ) 3 tabspoon
Oil 4 tabspoon


Blend all ingredients (except oil, coconut milk and chicken) in a blender. Heat oil in a pan  and fry mixture until it gives fragrance.

Add coconut milk and cook for 5 minutes than add put chicken and cook till tender.

Then serve Thai Red Curry.

Reference: Thai cuisine

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2. Thai Curry Chicken


Chicken              – 2 lbs (cut approx. 2 inch pieces)
British Class Coconut Oil       – 1 tablespoon
Jamaican Style Curry Powder        – 4 tablespoons
Salt  to taste
1  Onion  (finely chopped)
Spring onions   – 2 stems (chopped)
Thyme Leaf        1-2 teaspoons
Coconut Milk or chicken broth      – 1 can
Chicken Seasoning        – 1 tablespoon
1  Potato or yam    diced (Optional)
1  Carrot    diced (Optional)
Scotch bonnet pepper – 1 large (Optional)



Marinate chicken with 1 tablespoon of Jamaican Style Curry Powder and leave in the fridge for a few hours.

Now In a pan ,melt British Class Coconut Oil and sauté marinated chicken for about 5 minutes on medium heat until the chicken is browned.

Add diced onion and 1 tablespoon of Jamaican Style Curry Powder and mix until onion is caramelized.

Stir in Coconut Milk or broth, Chicken Seasoning, spring onions, and Thyme Leaf and bring the curry to a boil. Reduce heat to low and cook covered for 15 minutes.

Add optional potatoes / yam, and scotch bonnet pepper to the pot, and cook on medium low or an additional 20-30 minutes until everything is cooked to your liking.

Stir in the remainder 2 tablespoons of  Jamaican Style Curry Powder, and bring the curry to a boil then down to medium low. You may add water or chicken stock depending on how thick you prefer the curry to be.

Check to see if chicken is fully cooked and taste. You may add some salt, more Chicken Seasoning and Jamaican Style Curry Powder to flavour to your desire. Now ready one of the Thai chicken curry.


Reference: Thai cuisine

Courtesy: Cool Runnings foods


3. Thai Chicken Curry


4 chicken breast (cut into thick strips )
Olive oil  4 tabspoon
1 onion (finely chopped)
Garlic crushed 3 tabspoon
Ginger grated  2 tabspoon
Cumin seeds  2 tabspoon
Fennels seeds  1 tabspoon
Hot spice masala 2 tabspoon
Curry paste  1 tabspoon
1 can chopped tomato
1/2 cup chicken stock
Sugar  2 tabspoon
Salt and black pepper


Heat oil in a pan and add the onions until translucent.
Add the garlic and ginger and cook for about 1 min and then  add the cumin and fennel seeds until they release a fragrance.
Now add the hot spicey masala and curry paste and cook for 1 minute or above.

After that ad the chicken breasts and allow them to be completely covered by the onion and spice mix and add the can of chopped tomato and stir. Add the sugar to break the acidity of the tomatoes.

Now add chicken stock and allow to simmer for a few minutes until the stock is reduced. Chicken breasts don’t take long to cook through so be careful not to overcook them.


Reference: Thai cuisine

Courtesy: Chef Naledi

4. Thai chicken green curry

4 large skinless chicken breasts (cut into thin strips)
1 Onion (diced)
2 red bell peppers (sliced)
Coconut milk        400gm
Thai fish sauce       3 tabspoon
Green curry paste       3 tabspoon
2 tbsp Palm or dark brown sugar        2 tabspoon
Lemon  juice     1 tabspoon
1 cm  Ginger (finely diced)
Sugarsnap peas (sliced lengthwise)
2 kaffir lime leaves
1 red chilli (sliced into thin strips)
4-5 basil leaves / Thai basil
Vegetable oil to fry

Heat 1 tabspoon oil in a large pan and fry the onion on medium-low heat until soft.

Then add the chopped bell pepper and fry for 2-3 minutes and add the chicken and fry until  brown.

After that add the curry paste and stir together.

Now add the kaffir lime leaves, coconut milk, lemon  juice, fish sauce, sugar and ginger. Stir together and letit cook for about 10 minutes on low medium flame or until chicken is cooked through.

Add the mange tout and cook for 2-3  minutes. Garnish with torn basil leaves and the red chilli.

Serve with plenty of sticky Thai rice to soak up the lovely broth.

Reference: Thai cuisine
Courtesy: Super Goldenbakes


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