Ken's Spicy Curry Chicken

    30 mins

    This chicken curry is very easy to prepare, and tastes just like the curries you order at Thai restaurants. As a bonus, you can make it all in one pot, so it's easy to clean up afterwards.

    74 people made this

    Serves: 6 

    • 2 x 440ml cans coconut milk
    • 2 tablespoons green curry paste
    • 2/3 cup (160ml) chicken stock
    • 250g can sliced water chestnuts, drained
    • 250g can sliced bamboo shoots, drained
    • 1 green capsicum, diced
    • 1 cup sliced fresh mushrooms
    • 3 boneless skinless chicken breasts, cut into 2.5cm pieces
    • 3 tablespoons (45ml) fish sauce
    • 1/4 cup chopped fresh Thai basil

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Over medium heat, whisk coconut milk and curry paste together in a large saucepan. Simmer for 5 minutes.
    2. Stir in chicken broth, water chestnuts, bamboo shoots, capsicum, mushrooms and chicken. Add fish sauce and basil and simmer for 10 minutes, or until chicken is cooked, yet still tender.

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    Reviews in English (62)


    I thought this was really good. I know it's supposed to be "soupy" but I did add just a little cornstarch (maybe a teaspoon or two) just to thicken it up a little. I poured the curry chicken all over some rice (used the "fried rice with cilantro" recipe that can be found on this site) and let the sauce soak through the rice. So good! Note to curry paste newbies: Either be super careful or have your Ajax or Comet ready because the paste will stain anything it touches.  -  29 Jun 2006  (Review from Allrecipes US | Canada)


    I order and eat curry chicken fairly often at many different Thai, Indian, and Malaysian restaurants. Every place I've been does it a little different. I followed this recipe exactly, and was very disappointed with the results. There is definitely something very important missing although I don’t know what it is. It is spicy but lacks flavor. Also the dish comes out much much too soupy, the sauce has the consistency of water.  -  05 Sep 2005  (Review from Allrecipes US | Canada)


    This is a really easy and yummy recipe, but I found it a little lacking in flavor. I added a little extra fish sauce, probably 4 tbl. spoons, and about 3-4 tbl. spoons brown sugar. Alot of Thai recipes are better with brown sugar. I served it over jasmine rice, and everyone loved it, including my two yr. old twins.  -  27 Jun 2006  (Review from Allrecipes US | Canada)