Thai Chicken Curry


This easy mid-week Thai chicken curry is warming and hearty and pairs well with both our Estate and Reserve Sauvignon Blanc and Chardonnay.

PREP TIME: 15 mins | COOKING TIME: 15 mins | SERVES 4

2 cups Jasmine rice
1 bunch coriander
1 stalk lemongrass, white part finely chopped
2 small red chillies, deseeded and chopped
2 cloves garlic
5cm piece of ginger, chopped
2tbsp light olive oil
600g / 22oz chicken thigh fillets sliced
2 kaffir lime leaves, sliced as finely as possible
400ml / 14oz coconut cream
1 small zucchini, sliced into ribbons
50g / 2oz green beans topped and tailed and sliced
1 tablespoon brown sugar
2tsp fish sauce
2tbsp lime juice
Plus extra limes, brown sugar and fish sauce for seasoning to personal taste

Wash the coriander thoroughly. Scrape and chop the roots, and chop the stems. Reserve the leaves for serving. Place in the bowl of a mini food processor with lemongrass, chillies, garlic and ginger and grind into a paste.

Place ¼ teaspoon peanut oil in a chef pan over high heat and quickly stir fry ¼ of the chicken until starting to brown. Remove to a bowl and repeat with the remaining chicken and oil.

Put a few drops of oil in the wok and stir-fry the curry paste for 2 minutes or until fragrant. Add the chicken back into the wok and toss to coat in curry. Add kaffir lime leaves and coconut cream.
Reduce the heat and simmer for 7-8 minutes or until the chicken is cooked through.

Add brown sugar, fish sauce and lime juice. Taste and add more of any of these things as your taste dictates. In the last minute of cooking, add the zucchini and beans.

Serve with steamed jasmine rice and scattered with coriander leaves.

Thanks to Julie Goodwin and The Food Show for allowing us to share this.

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