Name: Fragrant Chicken Curry
Yield: Serves Four
Cuisine: Thailand
Ingredients: 15 ml/1 tbsp Thai red curry paste; 115 g/4 oz creamed coconut dissolved in 900 ml/1½ pints/3¾ cups boiling water, or 1 litre/1¾ pints/4 cups coconut milk; 45 ml/3 tbsp oil; 1 onion, coarsely chopped; 2 garlic cloves, crushed; boiled rice, to serve; kaffir lime leaves, shredded, toasted coconut and fresh coriander (cilantro), to garnish; salt and ground black pepper; 30 ml/2 tbsp chopped fresh coriander (cilantro); 1 cooked chicken, about 1.5kg/3-3½ lb; 6 kaffir lime leaves, chopped; 2 lemon grass stalks, coarsely chopped; 30 ml/2 tbsp apricot jam; 150 ml/¼ pint/⅔ cup Greek (US strained plain) yogurt

Preparation info

Serves
Four

Difficulty
Easy

Appears in

Thai Food and Cooking

By Judy Bastyra and Becky Johnson

Published 2011

About

This dish is perfect for a party as the chicken and sauce can be prepared in advance and combined and heated at the last minute.

Ingredients

45 ml/3 tbsp oil
1 onion, coarsely chopped
2

Asia
Thailand
Main course
South East Asia
Gluten-free

Method

Heat the oil in a large pan. Add the onion and garlic and cook over a low heat for 5–10 minutes until soft. Stir in the red curry paste. Cook, stirring constantly, for 2–3 minutes. Stir in the diluted creamed coconut or coconut milk, then add the lemon grass, lime leaves, yogurt and apricot jam. Stir well. Cover and simmer for 30 minutes.

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