Thai Chicken Curry


Hey ho! After changing 1 job, 1 country and 2 flats within 3 months I’m back to the game. The first meal in the new place had to be something special. What’s special for me it’s everyday meal for any Thai family and I’m sure they have plenty of lemon grass growing everywhere..

I usually don’t go by these fancy super-dooper recipes that require things like orange flower water, fig powder and so on (Nigella specialises in it so that nobody can cook from her recipes). This time I did my best and found fish sauce and red Thai curry paste. Gave up on lemon grass as ordinary lemon was exactly 10 times less expensive and has done pretty well in my dish after all.


1 tbsp fish sauce

red Thai curry paste (2 tbsp)

2 large chicken breasts

1 onion

1 lemon

coconut milk (400 ml for not-really thick sauce)


Slice an onion and fry it on vegetable oil together with a lemon zest till onion gets transparent. Stir in curry paste (2 tbsp is just enough not to make it very spicy) and fry for 1-2 minutes. Add chopped chicken and cover it with the paste. Cook for 2-3 minutes, add fish sauce and coconut milk. Cook till chicken is tender (approx. 15 mins)

Adding less coconut milk will make the sauce thicker – I preferred the dish to be more stew – like so there’s a full can of coconut milk there.

Top with fresh coriander and some lemon piece. Off you eat.


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