Thai chicken curry

Past few Sundays have been about Indian style curries, and quite honestly I was bored. I had nothing in mind planned for Sunday lunch till I got to the supermarket on Saturday. I figured I’ll go back to one of my all time favourites – Thai red curry. I’m very organized in my kitchen. I prep well in advance if needed and keep my space clean. I can’t and won’t cook in a hurry. The best thing is to prep in advance and then just put things together when it’s time to cook. I did the same here as well. I made the curry paste on Saturday itself so all I had to do on Sunday afternoon was cook the chicken in the paste and coconut milk. But this time around I added coriander stems to my curry paste. I don’t think I’m going to make a paste without it anymore. It added such a freshness to the curry, I was ecstatic!

thai curry



Chicken on the bone (or boneless) – 1/2 kg

Garlic – 3 cloves grated

Ginger – 1/2 inch piece grated

Chilli powder – 1 tsp

(Marinate overnight or 2-3 hours)

Curry paste:

Shallots or onions – 1/4 cup chopped

Dried red chillies – 4

Cumin seeds – 1 tsp

Galangal (or ginger) – 1 inch piece

Garlic – 4 cloves

Lemongrass – 2

Coriander stems – handful chopped

Lemon/lime leaves – handful torn

A splash of water

Other ingredients:

Sesame or vegetable oil – 1 tbsp

Coconut milk – 1 tetrapack or 200 ml

Lemon/lime leaves – 4-5

Basil leaves – 4-5

Chicken bouillon cube – 1

Fish sauce – 1 tbsp

Salt to taste


Grind all the ingredients for paste till smooth (or rough, if you like).

Heat oil in pan and saute the curry paste till it turns a few notches darker in colour.

Tip the marinated chicken in and coat the paste over it.

Add 1/2 a glass of water and and the coconut milk along with the lemon leaves (save some for garnish), basil and the chicken cube.

Let it come to a boil and simmer it for 25 mins or till chicken is cooked through. If you’re using boneless, then 15-20 mins should do.

Take it off the heat and garnish with some more lemon leaves and basil if you’d like.

Serve with steamed rice.


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Coconut Masala Paste For Curries

This is my safe base as I’d like to call it. After a day’s work, I’d like to get done with cooking for dinner in minimum time so I can unwind and rest well before a good night’s sleep. This masala really helps my cause. For a quick curry I cook vegetables or chicken¬†in this paste along with coconut milk, stock or just water. Sometimes I add chopped tomatoes and tamarind pulp for some sourness while cooking the curry.

Ingredients for the ground masala:
6 Р7 dried red chillies РI used Kashmiri because they give more colour than heat
4 cloves garlic
1 inch piece of ginger
1 tsp turmeric
1 cup grated coconut or 1/2 cup coconut pieces

Optional: peppercorns, coriander seeds, cumin seeds

Method for the masala:
1. Saute all ingredients one at a time in 1 tbsp oil or ghee.
2. Grind to a fine paste with water.
3. Use immediately or store in air tight container in the fridge.

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