Chicken Thai Curry Recipe | Yummly
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Chicken Thai curry

Alye A.: "My curry turned out great but when I first tried…" Read More
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Chicken Thai curry

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  • 1 tsp. Flora Cuisine (or 5g Flora Buttery)
  • 2.5 cms fresh root ginger (piece, grated)
  • 1 red chilli, chopped (red, chopped)
  • 4 spring onions (cut into 4)
  • 115 grams mushrooms (mixed, such as chestnut, oyster)
  • 4 boneless skinless chicken breasts (cut into strips)
  • 55 grams coconut (creamed)
  • 250ml semi-skimmed milk
  • 2 tsp. tamarind paste (30g)
  • 1 lime
  • 1 tsp. soy sauce
  • 115 grams mangetout
  • 15 grams fresh coriander (leaves)
  • cooked rice (Freshly, or noodles, to serve, 75g dried per person)
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    1. Heat the Flora in a wok or large frying pan, add the ginger, chilli, onions and chicken and stir-fry for 5–10 minutes. Add the mushrooms for the last minute.
    2. Crumble in the coconut and add the milk, tamarind paste and mangetout. Simmer gently for 4–5 minutes, stirring occasionally, until cooked. Add the zest and juice of lime and soy sauce.
    3. Sprinkle over the coriander leaves and serve the curry with rice or noodles.
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    Reviewer Profile Image
    Alye A. 6 years ago
    My curry turned out great but when I first tried making it because I didn't know what way to cute the chicken and the vegetables but other than that it was great