Fast Recipes

Thai chicken curry

Australian Gourmet Traveller fast recipe for Thai chicken curry
Thai chicken curry

Thai chicken curry

Chris Chen


Curry paste



1.For curry paste, process all ingredients in a food processor until smooth. Makes ½ cup.
2.Heat oil in a heavy-based saucepan over medium heat, add paste and cook for 3 minutes or until fragrant and starting to colour. Add eggplant and cook for 5 minutes or until starting to colour, then add coconut cream, fish sauce and sugar, to taste. Bring just to the boil, add chicken and peas, return to the boil, reduce heat and simmer for 10 minutes or until chicken is cooked through. Add bok choy and basil and cook for 5 minutes. Season with fish sauce and sugar. Serve curry scattered with herbs, with rice and lime wedges to the side.

Related stories