Spicy chicken and coconut curry

    40 min

    This spicy curry tastes as good as it smells, is easy to make and has a delicious smooth sauce that's full of flavour. Enjoy with a cold beer and friends.


    Wiltshire, England, UK
    1 person made this

    Serves: 2 

    • 1 (2cm) piece dried galangal
    • 1 stick dried lemon grass
    • 4 kaffir lime leaves
    • 1 tin coconut milk
    • 2 teaspoons garlic puree
    • 1 to 2 teaspoons chilli paste, depending on preferance
    • 1/2 tablespoon Thai fish sauce
    • 2 chicken breast fillets, diced

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. In a spice grinder, grind the galangal, lemon grass and kaffir lime leaves into a powder.
    2. Empty the tin of coconut milk into a pan and place on a medium heat. Add the garlic puree, chili paste and Thai fish sauce. Mix well.
    3. Add the ground spices, mix well then add the chicken. Bring to the boil then reduce the heat, cover and simmer for 30 minutes.
    4. Ensure the chicken is no longer pink at the centre and serve with rice, noodles or chips.


    If you don't have a spice grinder you can add the spices whole to the pan, remember to remove them before serving.

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