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Thai Chicken Curry


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  • 4 chicken breasts
  • 200ml reduced fat coconut milk
  • 600ml chicken stock
  • 1 red pepper
  • 100g mushrooms
  • 1 large carrot
  • 1 celery stick
  • 10 spring onions
  • 2 baby oak choi
  • 4 tbsp soy sauce
  • 2 inch piece of root ginger
  • 1 garlic clove
  • 2 tbsp lemon grass
  • 2 tsp curry powder
  • 6 tbsp fresh coriander


servings 4
Level of difficulty Average
Preparation time 10mins
Cooking time 20mins
Cost Average budget


Step 1

Put coconut milk, stock and soy sauce in a large pan
Chop garlic, lemon grass and ginger very finely and add to the mixture
Add the curry powder and bring to the boil
Add the roughly chopped coriander
Chop the chicken, red pepper mushrooms, carrot, celery and spring onion
Add to the pan
Cover and leave to cook for 10 minutes
Chop the pak choi and add to the pan
Stir then leave to simmer for another 5 minutes
Serve immediately

Serve with jasmine rice

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