The Thai green chicken curry is practically an Australian dinner staple. If you have time on your side, pound your own curry paste by hand à la Palisa Anderson's gaeng keow wan gai. For a spicy-sour hit, the Chiang Mai curry sings with ginger and tamarind; or make for the ohn no khao swè if you like your chicken curries earthy, soupy and noodle-y.
Chicken curries to cuddle up to
Make your own curry paste from scratch and you'll never look back.
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Ohn no khao swè (Burmese curry chicken noodle soup)
Photo: William Meppem2 / 0
Photo: William Meppem
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Photo: John Paul Urizar
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Palisa Anderson's green curry of chicken (gaeng keow wan gai)
Photo: Kara Rosenlund5 / 0
King's chicken curry by Peter Kuruvita
Photo: The Precinct Studios & Peter Kuruvita6 / 0
Photo: John Paul Urizar
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Chicken and bamboo-shoot yellow curry with roti and rice
Photo: Ben Dearnley8 / 0
Photo: James Moffatt
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Chui Lee Luk's chicken curry with pickled pineapple
Photo: Ben Dearnley