Samantha's spicy Thai chicken curry

    1 hour

    Simple Thai style chicken curry that is very spicy and fresh with coconut and lime leaves. Made here with chicken, however is adaptable with beef, pork, vegetables and fish. Serve with coconut and lime rice or plain boiled Jasmine rice.

    Samantha's Supper

    Kent, England, UK
    6 people made this

    Serves: 4 

    • 2 tablespoons groundnut oil
    • 2 tablespoons Mae Ploy red curry paste (see note)
    • 1 (400g) tin coconut milk
    • 8 boneless, skinless chicken thighs, cut into chunks
    • 1/2 teaspoon ginger paste
    • 1 heaped teaspoon smooth peanut butter
    • 4 tablespoons frozen petit pois
    • 6 lime leaves rolled up and very finely sliced
    • 4 large onions cut into wedges and separated
    • 1 heaped tsp palm sugar or white granulated

    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Heat some oil in a wok. Add the curry paste and stir fry for a few seconds. Add the onion and fry for 2 minutes. Add a good splash of water and fry for another 2 minutes.
    2. Add a 1/4 of the coconut milk, stir and add the chicken. Cook over medium heat for 5 minutes.
    3. Add the ginger, peanut butter, peas and lime leaves. Stir well. Add the sugar and remaining coconut milk. Mix well.
    4. Bring to the boil and then reduce down to a simmer. Simmer for 45 minutes and serve.


    Mae Ploy red curry paste can be found in Asian supermarkets and Asda.


    Instead of the petit pois, you can use a large handful chopped green beans. You can also use four chicken breasts, thinly sliced, instead of thighs.

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