South East Asian Chicken Curry

Yields: 6 Servings Difficulty: Easy Prep Time: 20 Mins Cook Time: 1 Hr Total Time: 1 Hr 20 Mins

A very fresh and easy to make chicken curry which is bursting with aromatic flavours.  This curry is always a winner!




0/22 Ingredients
Adjust Servings
    For the curry paste
  • For the curry


0/4 Instructions
  • To make the curry paste, put the garlic, chillies, lemon grass, ginger, shallots and turmeric in a food processor and blitz to a paste. Trickle in the groundnut oil and blend, scrape the sides of the processor.
  • To make the curry, heat the oil in a large heavy-based pan or wok. Tip in the curry paste and stir over a medium heat for a few minutes until fragrant. Add the onions and cook, stirring frequently until the onions are softened.
  • Season the chicken pieces and add to the pan and stir to coat them in the curry paste. Add the lime leaves, cinnamon stick, star anise, coconut milk, stock, sugar, soy and fish sauces and bring to the boil. Reduce the heat to a simmer and cook gently for 30–40 minutes until the chicken is tender.
  • Cook the rice as per packet instructions. Skim the excess oil from the surface of the curry. Season to taste. Add the beans, put the lid on and cook for another 3–4 minutes until the beans are tender. Scatter the coriander leaves over the curry and serve with the rice.

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