Thai-style chicken curry
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Serves:     people
Notes from Anna

This fragrant and creamy curry makes the ultimate sofa dinner and it is a good source of lean protein, vitamins and fibre from the herb and spice combo. Add our Tenderstem broccoli with chilli and soy sauce for a beautifully balanced meal.

If you don't have jasmine rice, wholegrain basmati works well too.



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  1. Peel and finely chop the ginger. Peel and finely chop the garlic. Wash, deseed and finely chop the chilli. Peel and finely chop the onions. Wash and chop the fresh coriander and set aside. Cut each thigh fillet into quarters.
  2. Heat 1 tablespoon of oil in a frying pan. Add the chopped ginger, garlic, chilli and onions and sprinkle with a little salt. Fry for a couple of minutes.
  3. Add the turmeric, cumin and coriander and cook for a further 2 minutes stirring frequently to prevent the mixture burning. Add a drop of hot water if the mixture begins to stick to the pan. Add the chicken pieces and cook for a further 3 minutes until they start to colour.
  4. Stir in the coconut milk and when it start to bubble turn the heat down low and leave to cook for 20 minutes. Remove from the heat and sprinkle with the fresh coriander.
  5. Meanwhile, peel long strips of rind from the lemon. Heat 1 tablespoon of oil in a pan and add the lemon rind. Cook for 2 minutes then add the rice and stir well. Add 450ml of water. Bring to the boil then simmer for for 10 minutes until the rice has absorbed all the water. Remove the pan from the heat and squeeze in the juice of ½ lemon.
  6. Spoon the fragrant curry on to a plate of steaming lemony rice to serve.

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