Ready in 45 minutes
This recipe takes about 15 minutes of preparation and it serves four.
"Will make again. Used chicken thighs instead of breasts and as I only had about 1 teaspoon of lemongrass I also added a few kaffir lime leaves. In the last few minutes of cooking added some fresh basil. "- Talofa
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1. Heat oil in a wok and fry onions and add chicken.
2. Add chile, Garlic and lemon grass, ginger and curry paste.
3. Lower heat and cook until chicken is tender.
4. Mix in brown sugar and add chicken stock and simmer gently.
5. Add coconut cream and serve.
6. If the curry is too thick add more stock or coconut cream.
7. You may add peas, carrots and bell peppers if wished.
8. Serve with Vegetable Rice or Fried Rice, Prawn Crackers etc
very nice ;o)
keep lot's of iced water or chilled beer handy it can get hot out there
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Msemp 8 months agoVery nice. Add more coconut milk if the chilli heat is an issue.
lindaward1 11 month agoFantastic flavour. 1/2 stock next time as was too fluid. Will definitely be making this a regular meal!
flufumps 11 month agoReally nice, maybe tone down slightly for young children but everyone ate it all!
hcstenski 2 years agoYummy will def make again
Boz240 3 years agoVery good recipe. I sliced carrots and celery to give it a great crunch. Add these while it's simmering and let it cook 10 min.
jimshim 7 years agoIncluded yellow peppers, green peppers and bok choy. Made for very attractive and delicious meal.
jamieo 7 years agoIncluded coarse diced green pepper, Dyed the rice with curry powder at the rate of 1/2 teaspoon per serving.
jamieo 7 years agoWorth cooking for the aroma, have used a variation of this recipe for several years which includes green peppers. Truly excellent.
Rod1 7 years agoLike others I used thighs as I find they have more flavour. I substituted half the green curry paste with red curry paste as this gives it an interesting twist.
Talofa 8 years agoWill make again. Used chicken thighs instead of breasts and as I only had about 1 teaspoon of lemongrass I also added a few kaffir lime leaves. In the last few minutes of cooking added some fresh basil.
Raven79 8 years agoWonderful dish just what I need for a special meal thank you..We all cant be experts and look to people like yourself who have the time to place your ideas on the website for us to try
mcrismon 8 years agovery nice ;o)keep lot's of iced water or chilled beer handy it can get hot out there
z537217 8 years agoCurry paste comes in various sizes and brands. Some of them are VERY salty, especially the ones in the small can. If you are trying a new brand, taste the paste a little bit, first, or you can end up with a very salty (and unhealthy) dish after all. Note that coconut milk is naturally slightly salty. During cooking, the heat will hide the saltiness, but it will reveal itself when you take the curry off the stove. If you don't like a very salty dish (like me), be conservative on the curry paste. By the way, in Thailand, we cook the coconut 'cream' and the curry paste first. Put the coconut cream (the thick layer on top of the can...don't shake the can before use!) in with a hint of oil. When it starts to bubble, add the paste to taste. Stir quickly until well mixed. Saute a little bit with chicken, and incrementally add the rest of the coconut milk to the desired thickness of the curry. Add the rest of the ingredients. Cover the curry and let it simmer for about 15 to 20 minutes. If you like, add basil leave after you take the curry out of the heat. There you have it in the authentic style!
miloco 8 years agoGood stuff
KeithBaker 8 years agoTasty
hibbychef 8 years ago[I made edits to this recipe.]
joannam 8 years agoThis recipe sounds very tasty, however the ingredient list and instructions do not match. Instructions call for adding the brown sugar and coconut milk which are not included in the ingredient list.
hibbychef 8 years agovery nice ;o) [I posted this recipe.]