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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Thai Red Curry

It’s taken 3 years to resurrect our blog. We have been busy helping food lovers across the world to get closer to their favourite restaurant.

In a nutshell, we moved base to Gurgaon from Bangalore. We are with Zomato. We are still cooking – in different kitchens.

Thai Red Curry.

No readymade pastes from the supermarket anymore. What I did though, was take a look at the ingredients at the back of the readymade curry paste packet. I tried my best to come close to what the paste should be like. As it turns out, I did. One whiff of it and your lungs will be filled will the aroma of lemongrass and galangal. Although, the heat from the chillies will make you curse me to an early death. I’ll live with that.

Ingredients for paste:
Long red dried chillies – 12
Coriander seeds – 1 tsp
Cumin seeds – 1 tsp
Garlic – 4 cloves
Galangal (grated) or ginger – 1 inch
Lemon/lime leaves – 6-7
Lemongrass – 1 chopped

Other ingredients:
Chicken – 500 gms boneless
Sesame oil – 2 tbsp
Fish sauce – 5 tbsp
Basil leaves – 5-6
Coconut milk – 400 ml (2 packets)

1. Saute the dried chillies in 1 tbsp sesame oil for a minute or till the chillies swell a little.
2. Now grind all the ingredients mentioned for paste along with the chillies and half a cup of water.
3. Heat rest of the sesame oil and cook the paste in it till the paste darkens in colour.
4. Add chicken, basil leaves and a tsp of salt.
5. Let the chicken cook in the paste – 10 mins approximately.
6. Add the coconut milk and let it come to a boil.
7. Add fish sauce and simmer for 2-3 minutes.

Serve with steamed/jasmine rice.

PS: This is my version of the curry. It’s easy. But make sure there’s enough ventilation in the kitchen because, red chilli paste cooking in oil. Get it? Okay.

– Pallavi

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