Quick South East Asian Chicken Curry

This is a really easy yet super tasty chicken curry. It’s a tried and true recipe that can be made quickly and is always a big hit – I’ve had many people say it’s the best curry they’ve ever had!
Prep Time 5 minutes
Cook Time 25 minutes
Course Main
Servings 4
Calories 465 kcal
Dairy Free, Diabetic, Gluten Free


  • 2 tablespoons oil
  • 1 onion chopped
  • 1 clove garlic finely chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 stalk lemongrass chopped
  • 2 kaffir lime leaves tough central stalk removed, finely sliced
  • 1 – 1 ½ tablespoons thai red curry paste
  • 1 tablespoon brown sugar
  • 3/4 – 1 cup coconut cream
  • 2 cups chicken stock
  • 400 g crushed tomatoes
  • 400 g agria potatoes cut into 1 inch cubes
  • 8 free-range chicken thighs boneless and skinless
  • 200 g green beans trimmed and cut in half
  • 1 handful coriander/cilantro chopped

To serve

  • 1 cucumber sliced
  • 2 tomatoes sliced
  • 3-4 cups steamed rice


  • Heat oil in a large pot or fry pan on medium heat. Fry onion and garlic for about 3 minutes until soft.
  • Add ground cumin, coriander, lemongrass, kaffir lime leaves, curry paste, sugar and about 1/4 cup of the coconut cream. Cook for 1-2 minutes, stirring with a wooden spoon, so the paste does not stick to the bottom of the pan.
  • Add remaining coconut cream, stock, canned tomatoes and potatoes. Bring to the boil, then lower heat and simmer, partially covered, for 15-20 minutes until potatoes are almost cooked through. Stir curry occasionally while cooking.
  • Add chicken and continue to cook for a further 5-10 minutes until potatoes and chicken are cooked all the way through. In the last 3 minutes of cooking time add beans to cook briefly.
  • Serve curry in a large bowl, garnished with coriander. Serve with steamed brown rice and fresh cucumber and tomato on the side.


You can also use pumpkin or kumara/sweet potatoes instead of potatoes for a slightly sweeter curry. This chicken curry is more tomato based and lighter on the coconut cream for a healthier version. If beans are not in season, you could use chopped broccoli florets instead. Different brands of curry paste vary greatly in their intensity of flavour and hotness. The one I used was very concentrated, so I only needed 1-1.5 tablespoons. I suggest looking at the curry paste label to gauge how much you might need to use, as for some brands you may need to use double the amount of curry paste. For more videos and recipes like this be sure to subscribe to my YouTube channel.