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Fragrant Thai-Spiced Chicken Curry

This is perfect for a party as the chicken and sauce can be prepared in advance and combined at the last minute.

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45ml/3 tbsp sunflower oil
1 onion, roughly chopped
2 garlic cloves, crushed
15ml/1 tbsp Thai red curry paste
115g/4oz creamed coconut dissolved in 900ml/1½ pints/¾ cups boiling water
2 lemon grass stalks, roughly chopped
6 kaffir lime leaves, chopped
150ml/¼ pint/⅔ cup soya yogurt
30ml/2 tbsp apricot jam
1 cooked chicken, about 1.5kg/3-3½lb
30ml/2 tbsp chopped fresh coriander
Salt and freshly ground black pepper
Kaffr lime leaves, shredded coconut and fresh coriander, to garnish
Boiled rice, to serve


Serves: 4


Heat the oil in a saucepan. Add the onion and garlic and fry over a low heat for 5-10 minutes until soft. Stir in the curry paste. Cook, stirring, for 2-3 minutes. Stir in the creamed coconut, then add the lemon grass, lime leaves, soya yogurt and apricot jam. Stir well. Cover and simmer for 30 minutes.

Process the sauce in a blender or food processor, then strain it back into a clean pan, pressing as much of the puréed mixture as possible through the sieve.

Remove the skin from the chicken, slice the meat off the bones and cut into bite-size pieces. Add to the sauce.

Bring the sauce back to simmering point. Stir in the fresh coriander and season with salt and pepper. Serve with rice, garnished with extra lime leaves, shredded coconut and coriander.

COOK'S Tip:- If you prefer the sauce a little thicker, stir in a little more creamed coconut after adding the chicken.

NUTRITION NOTES Per portion:- Energy 667kcals/2786kj, Protein 61g, Fat 43.2g, Saturated Fat 22.3g, Carbohydrate 9.2g, Fibre 0.3g
Sugars 8.4g, Calcium 39mg

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