This is a traditional simple Thai Chicken Curry, with complementing flavours of creamy coconut with the firey spice of chilli, and like lots of Thai curries it’s dairy free too.
- 4 chicken breasts
- olive oil
- 1 chopped onion
- 3 cloves garlic
- 1 inch fresh ginger, grated
- 1 red chillies, deseeded and chopped
- 1 can coconut milk
- 2 tsps cumin
- 1 tsp turmeric
- 1 piece lemon grass
- 2 tbls fresh chopped coriander
Simple Thai Chicken Curry recipe:
Cube the chicken breasts and sautee in olive oil using a large frying pan until cooked. Remove from the pan and add further olive oil and sautee the onion and garlic. Add the cumin, turmeric, ginger and chillies and cook on low heat for 2 minutes. Add the coconut milk stirring thoroughly until the spices are blended. Add the chicken, lemon and coriander. Simmer on low heat for 10 minutes. Serve with rice.
That’s it my simple Thai Chicken Curry easy to cook, tastes great and dairy free too.