This delicious Thai inspired chicken curry can be on the table in less than 30 minutes! How's that for a quick and easy midweek dinner? It's a healthy meal with lots of green vegetables, full of flavour and ideal for curry lovers.
Is this an authentic Thai Curry?
I won't call this a Thai curry as I just threw in a few flavours that remind me of Thailand and I can't say it's truly authentic. I wasn't even planning to blog about it, but it was so delicious I soon changed my mind! All the green vegetables, green chilli pepper and coriander made it a lovely green colour and whenever I eat something that is green it makes me feel healthy.
A Quick Easy and Healthy Midweek Meal
Luckily this time I'm not just feeling healthy, it is healthy! As well as tasting lovely and creamy from the coconut milk. The best thing is also how quick and easy it is to cook. It takes less than half an hour and if your family love curries as much as mine do it will definitely be a hit.
Can you adapt this Thai Inspired Chicken Curry?
I don't want to be strict about this curry recipe. Feel free to adapt it and use different vegetables or even to use tofu instead of chicken for a vegetarian option.
I was going to add a little fish sauce and a squeeze of lime juice at the end but it wasn't necessary, it was just perfect as it was. However, do add some if you want.
Thai Inspired Chicken Curry Recipe
Thai Inspired Chicken Curry
Ingredients for the Curry Paste
- 1 tbsp ginger grated
- 3 garlic cloves
- 1 onion
- 1 green chilli pepper
- 15 g fresh coriander
Ingredients for the Curry
- 1 tbsp oil
- 300 g chicken breasts sliced
- 1 tbsp lemongrass paste
- 4 kaffir lime leaves
- 200 ml coconut milk
- 100 ml chicken stock
- 1 green pepper sliced
- 50 g green beans
- Roughly chop and put all the ingredients for the paste into the food processor.
- Heat a little oil in a wok and add the paste. Cook for a couple of minutes, stirring, then add the chicken.
- When the chicken has turned white on all sides, add the lemongrass paste, kaffir lime leaves, coconut milk and chicken stock. Bring to the boil and then lower the heat and simmer gently.
- Simmer for 7 minutes. Add the vegetables and continue to simmer for another 3 minutes.
- Serve with rice.
More easy curry recipes
Why not check out my collection of easy homemade curries from scratch?
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Do let me know if you make this Thai inspired chicken curry or any of my other recipes. I love to get feedback from readers.
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