Southern orange curry with chicken

    1 hour

    This is a delicious curry that is full of the spices showing the South Asia influences. You can substitute 4 tablespoons prepared orange curry paste if you do not want to go through the task of making it yourself.


    Bangkok (Krung Thep Maha Nakhon), Thailand
    1 person made this

    Serves: 6 

    • For the curry paste
    • 10 white peppercorns
    • 7 dried orange chillies, reconstituted in water for 20 minutes
    • 1 teaspoon salt
    • 2 slices galangal, peeled
    • 1/2 stalk lemongrass, sliced thin
    • 1 kaffir lime leaf, chopped
    • 1 teaspoon dried turmeric
    • 1 teaspoon coriander seeds
    • 2 teaspoons fermented shrimp paste
    • For the rest of the curry
    • 1.25 to 1.5 ml (5-6 cups) coconut milk
    • 300 g chicken, sliced
    • 120 g bamboo shoots, pre-boiled if fresh
    • 200 g potatoes, diced into 2 cm chunks
    • 3 Thai brinjal, halved
    • 5 cherry tomatoes, halved
    • 2 capsicums, sliced
    • 3-5 medium yellow chillies
    • 3-4 tablespoons fish sauce
    • 2 tablespoons sesame seeds, toasted

    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. In a mortar, pound curry paste ingredients, one at a time until a smooth paste is formed.
    2. Put 1 cup of the coconut milk into a wok and cook until the fat separates. Add the curry paste and fry until fragrant. Add the chicken and cook for 2 minutes. Add the remainder of the coconut milk and bring to a simmer.
    3. Add the bamboo shoots, potatoes, eggplant and cook until the potatoes are tender. Add the tomatoes, capsicums and yellow chillies. Cook for 5 minutes.
    4. Season the curry with the fish sauce and taste. Adjust if needed.
    5. Serve in a large bowl and garnish with the sesame seeds. Serve with steamed jasmine rice.

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