RECIPE

Quick South East Asian Chicken Curry

Serves: 4-5
Prep: 5 minutes
Cooks In: 20-25 minutes

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!

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.

 

Ingredients

Print Recipe

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

To serve

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

Method

  1. Heat oil in a large pot or fry pan on medium heat. Fry onion and garlic for about 3 minutes until soft.
  1. 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.
  1. 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.
  2. 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.

Nutritional Information Per Serving
Kilojoules
1971
Calories
465
Carbs
37.6 g
Sugar
9.0 g
Total Fat
18.4 g
Protein
38.2 g

Comments

  • Poodlz

    A little disappointed, I love Asian food but this lacked a bit of heat…a bit of kick!! Bamboo Shoots?? Fish Sauce?? I also found that the sauce was too wet?? Overall I will add to my asian recipes but will adjust!!

    • Sorry to hear that it didn’t have enough kick/heat for your taste buds….sometimes it depends on what curry paste you use – some are much stronger than others! I’ll put that as a note in the intro, as some curry pastes you probably want to use double! Fish sauce and bamboo shoots would be a lovely addition!

  • Caitlyn

    Would this work with prawns instead of chicken and could diced eggplant be added?

    • Yep would be great with prawns and eggplant! I’d dice the eggplant into 2-3cm cubes and add at the same time as the potatoes, and then add the prawns just 5 minutes or so before serving – don’t want them overcooked!