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Donal Skehan
Smoky Thai-ish Chicken Curry | DonalSkehan.com
  • real-time-recipes

Smoky Thai-ish Chicken Curry

November 27

This vibrant curry is all about bold, fresh flavour with minimal fuss. The homemade lemongrass and chilli paste brings a fragrant punch that perfectly balances the richness of the coconut milk. Grilling the chicken separately gives it a beautiful smoky char, adding depth to the creamy, aromatic sauce. Don’t skip the fresh herbs and lime at the end and serve it over fluffy basmati rice to soak up every drop of that silky, smoky sauce.

  • serves Serves 4
  • time 30mins

Method

  1. 1. Place the chilli, shallots, ginger, garlic, lime zest and half the juice and thai basil into a mini blender and blitz until a smooth- ish paste forms. Place half of the paste into a large bowl, reserving the rest.
  2. 2. Add the coconut cream (the more solid part of coconut milk that sits on top of the jar once opened) to a medium hot pan then add half the paste and mix well. Let it simmer on a low heat while you prepare the chicken.
  3. 3. Place the chicken thighs in a bowl and add the rest of the paste, fish sauce and mix well.
  4. 4. After a few minutes add in the curry powder and mix well, cook for a few minutes before adding the rest of the coconut milk. Mix well.
  5. 5. Bash the lemongrass with the back of a knife then add this to the coconut paste and let simmer for a few minutes before adding half the stock and let it cook down.
  6. 6. Place a griddle pan over a medium high heat and when hot add the chicken, cooking on each side for a few minutes until cooked through and golden.
  7. 7. Season the sauce with sugar, fish sauce and the rest of the lime juice before adding in the sugar snap peas.
  8. 8. Serve the chicken on top of the curry sauce garnished with the thai basil leaves. Serve alongside the lime wedges and some steamed rice.

Ingredients

4 lemongrass stalks

2 red chilies

4 garlic cloves

½ inch piece fresh ginger

1 lime

2 shallots

Large handful of Thai basil leaves or cilantro

2 tablespoons Thai fish sauce

8 chicken thighs, boneless and skinless

3 tablespoons sunflower oil

1 tablespoon curry powder

1 × 14 oz can coconut milk

¾ cup + 1 tablespoon chicken stock

1 tablespoon granulated sugar

½ oz (about 1 cup) sugar snap peas

To serve:

1½ cups uncooked basmati rice

4 lemongrass stalks

2 red chilli

4 garlic cloves

1cm piece of fresh ginger

1 lime

2 shallots

Large handful of thai basil leaves or coriander

2 tbsp Thai fish sauce 

8 chicken thighs, boneless, skinless

3 tbsp sunflower oil

1 tbsp curry powder

1 x 400g tin coconut milk

200ml chicken stock

1 tbsp caster sugar

100g sugar snap peas

To serve

300g basmati rice