Chicken and Coconut Curry (version 2) Recipe - Serves 4-6

Chicken and Coconut Curry (version 2) Recipe

From 400 to 600 calories each serving (598 to 798 calories if eating with rice)

Taste Rating = 8     Heat Rating = Mild


1KG (2 lbs 3 oz) boneless and skinless chicken thighs, cut into 19mm (3/4 inch) pieces
1 teaspoon (5ml) ground turmeric
1/2 teaspoon (2.5ml) ground black pepper
2 stalks fresh lemon grass, topped and tailed (so only the white part is kept) and coarsely sliced lengthways
1 small onion, peeled and coarsely chopped
4 cloves of garlic, peeled and coarsely chopped
2.5cm (1 inch) cube fresh ginger root, peeled and coarsely chopped
2 red chillies, coarsely chopped
2 tablespoons (30ml) cooking oil
1 tin/can (400ml or 14 fl oz) coconut milk
2 teaspoons (10ml) brown/raw sugar
3 tablespoons (45ml) fish sauce
1 cup (250ml or 9 fl oz) fresh coriander (cilantro) leaves, finely chopped


Put the chicken thigh pieces into a large bowl, sprinkle in the ground turmeric and black pepper, mix well in the bowl so that the spices are evenly spread over the chicken pieces and then set aside
Put the lemon grass, onion, garlic, fresh ginger and red chillies into a food processor, blend into a smooth paste (add a little water, if needed) and set aside
Heat the cooking oil in a large heavy-bottomed saucepan or frying pan over a medium heat
Add the paste that you made and cook for 10 minutes, stirring often (add a little warm water if the mixture gets too dry and starts to stick)
Add the chicken pieces, mix well and cook for 10 minutes, stirring often (add a little warm water if the ingredients get too dry and start to stick)
Add the coconut milk, raw sugar and fish sauce, mix well, bring to a simmer, adjust the heat to maintain the simmer and simmer for 30 minutes, stirring every few minutes
Serve hot, garnished with the fresh coriander (cilantro)

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Recipe submitted by G Fernando on 24 January 2017

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