Chicken Curry, Southern Thai-Style

Preparation info
    • Difficulty


Appears in

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


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 abou