Thai Coconut Chicken Curry

Thai Coconut Chicken Curry

5 from 1 vote
Course Main Course
Cuisine Asian
Servings 4


  • 1 tsp mustard seeds
  • 1 tsp coriander seeds
  • 1 tsp. fennel seeds
  • 1 tbsp coconut oil
  • 2.5 cm piece of fresh ginger peeled & finely diced
  • 2 garlic cloves peeled & diced
  • 2 tbsp turmeric
  • 1 Thai dried red chilli
  • 2 tbsp Freshly chopped coriander and extra for sprinkling
  • 100 ml Pouring Cream or yogurt
  • 1 tbsp coconut milk
  • 6 chicken breasts with skin
  • 2 medium onion sliced
  • 1 400ml tin of coconut milk
  • 1 stick lemon grass
  • 2 leaves dried kaffir leaves
  • 1 lime zest and juice
  • Salt and pepper
  • To serve Boiled Basmati Rice


  • Heat the pan, add the coriander seeds, mustard seeds, fennel seeds. Cook for 1 minutes or so. Remove from the heat and add them to a pestle and mortar and crush the seeds to release the flavour.
  • Place in a bowl, add the ginger, garlic, ½ onion, dry chilli, turmeric, coriander and cream. Blend the mixture to a paste.
  • Place the chicken breast in a bowl and add the turmeric mixture. Let the chicken marinate for 20 minutes minimum or overnight in the fridge.
  • In a sauté pan, over medium – high heat, add some coconut oil and add the marinated chicken. Colour for 2-3 minutes then season well with salt and pepper.
  • Add the leftover marinate if you marinated the chicken for 20 minutes only then add the coconut milk. add the lemon grass and kefir lives and lime juice. bring to simmer and cover with a lid. Cook on low heat for 20-25 minutes until the chicken is fully cooked.
  • Once cooked, serve the chicken on a bowl of basmati rice.
Keyword curry

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