Chicken Curry, Southern Thai-Style


Preparation info

    • Difficulty


Appears in

Balance and Harmony

By Neil Perry

Published 2008

  • About

I really like dried shrimp in this paste; it gives it extra flavour and a silky texture. I often add 3 tablespoons of fried ground peanuts to this curry as they make the sauce rich and wonderful.


  • 350 g (12 oz) free-range or organic chicken thigh fillets, thickly sliced
  • 3 tablespoons vegetable oil
  • 250 ml (9 fl oz/1 cup) coconut milk
  • 4 kaffir lime leaves, crushed
  • 2 tablespoons fish sauce
  • 1 tablespoon sugar
  • 1 handful of Thai basil leaves
  • juice of 1 lime


    To make the curry paste, pound the ingredients in a mortar with a pestle until you have a fine paste. Or use a blender to process the ingredients, adding a little water if necessary.

    Heat a wok until just smoking. Add the oil and, when hot, add the paste and stir-fry for about 5 minutes until fragrant. Add the coconut milk and the chicken and simmer gently until the chicken is cooked. Add the lime leaves, fish sauce and sugar and taste for balance. Remove from the heat, sprinkle with the basil and squeeze over the lime juice to serve.