Thai coconut chicken curry

    30 min

    A wonderful Thai-inspired coconut chicken curry dish, with flavours of coconut, ginger and shallots being highlighted. Best served with jasmine rice.


    Dorset, England, UK
    5 people made this

    Serves: 4 

    • 1 tablespoon olive oil or vegetable oil
    • 4 shallots, chopped
    • 3 cloves garlic, crushed
    • 5cm (2 in) piece fresh root ginger, grated
    • 700g (1 1/2 lb) chicken breast strips
    • 1 tablespoon soy sauce
    • 1 rounded tablespoon crunchy peanut butter
    • 1 (400ml) tin coconut milk
    • 2 heaped tablespoons chopped fresh coriander, more for garnish
    • salt and pepper, to taste

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. In a large wok, heat the oil and add the shallots, garlic and ginger. Cook and stir for a minute or two until shallots begin to soften. Add the chicken and brown on all sides. Stir in the soy sauce, peanut butter and the coconut milk. Add coriander and season.
    2. Cover and simmer on a medium heat for 15 minutes until the chicken is no longer pink in the centre.
    3. Just before serving, garnish with fresh coriander. Serve immediately.


    To increase the spice of the dish, add one tablespoon of Thai red curry paste to the coconut milk.
    This recipe also works great with turkey in place of the chicken.

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    With no spices, how is this a curry?  -  29 May 2015