Joe’s Thai Chicken Curry*

This is my take on a Thai chicken curry, based on various recipes from websites which I have referenced at the bottom of the page. Purists will tell me you aren’t supposed to serve sticky rice with Thai curry, but I’ve always had sticky rice with it in a Thai restaurant and that’s the way I like to eat it!

The portions I have listed here serves 4–5 people. I like everyone to have a decent portion of food! There will probably be leftover rice, but it’s better to have too much rice than too little.


The Shopping List

For the curry…

For the dip…

And the wine!

A dessert suggestion

  • 1 punnet of raspberries
  • 1 punnet of blackberries
  • 1 punnet of blueberries
  • 2 tubs of vanilla or strawberry frozen yoghurt
  • 1 pot of fresh double cream

The Method

Soak the rice in the morning!

First thing’s first… Soak the rice in the morning! If you can, find a nice, large pot so the rice is all cooked together. Pour in all the rice and add about 8 mugs of water and leave it covered to soak.

Prepare the meat and veg

Slice the chicken into strips.

Peel the onions/shallots and finely cut. Strip all the cloves from a single bulb of garlic and finely cut into strips. Cut off about a nugget-sized chunk of the ginger, peel the skin and then chop as finely as possible.

Very finely slice the lemongrass, starting at the thinner end, stopping towards the base when it gets tough (often described as ‘woody’ and white in the centre).

Top-and-tail the green beans and then cut them in half.

Strip the leaves from the coriander stalks, gather into a pile and chop fairly roughly. I ususally do this by rolling up a bunch and slicing down the roll.

Tip the 2 tins of coconut milk out into a large jug or bowl. You may find that the coconut and water have separated, so this gives you a chance to mix it back together properly. Use a large spoon or a hand whisk to mix the coconut milk until it’s a nice creamy consistency.

Preparing the side dip

While laying the table, pour some thai prawn crackers into side bowls and put the sweet chilli dipping sauce into small bowls.

Start the frying…

Heat 2 tsp olive oil in a wok or large saucepan for a couple of minutes until the oil separates. Add the onions, garlic and ginger. Fry for a couple of minutes before adding the green beans. Keep stirring until the onions and beans are nice and soft.

Stir in about 4 heaped tsp of curry paste and cook for 1 min, stirring all the time.

Add the chicken pieces and stir until they are coated. Add the lemongrass, 1½ tbsp fish sauce, 1 heaped tsp brown sugar and about 4 kaffir lime leaves, crumbled up. Then pour in the coconut milk.

Bring slowly to the boil, then reduce heat and simmer, uncovered, for 15 mins until the chicken is cooked. Keep simmering and stirring for a bit longer if you have time so as to allow all the flavours to blend.

Sprinkle on about half of the coriander and stir in gently. You may wish to add a little more curry paste to taste (bear in mind it will make it slightly hotter if and salt if you think it needs it.

Back to the rice…

While the curry is simmering, add a teaspoon of salt to the rice and give it a quick stir. Put the pot on a high heat, cover and bring to the boil. Once there, turn down to a medium heat and ventilate slightly. After 10 minutes, check to see if the rice has absorbed all of the water by pulling the rice away from the center with a fork to create a hole. If there is still water, continue cooking for 5 to 10 minutes or until the liquid has been absorbed. Transfer to a serving dish (to stop it from burning at the bottom of the pan). Cover and allow to stand for 10 minutes before serving.

Back to the curry!

Sprinkle the rest of the coriander onto the curry, and drop in a few basil leaves if you have them.

Serve and enjoy!

I think you can work out what you



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