Oscar Hather //Hearst Owned

Chicken and coconut curry

Name: Chicken and coconut curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 - 6
Ingredients: 2 garlic cloves; 1 onion; 15 cm (6in) stalk lemon grass; 2 1/2 cm (1in) piece fresh root ginger; 2 small hot chillies; Small handful of fresh coriander; 5 mL (1 level tsp) ground coriander; 1 lime; 2 large tomatoes; 6 skinless chicken breast fillets; 30 mL (2tbsp) oil; 30 mL (2tbsp) Thai fish sauce; 900 mL (11⁄2 pints) thick coconut milk; Salt and ground black pepper; Toasted fresh coconut, coriander leaves and red chilli to garnish

This easy Coconut chicken curry recipe offers a taste of Thailand in a quick 45 minutes.

By The GH Kitchen TeamPublished: 22 January 1998

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Yields:

4 - 6

Prep Time:

15 mins

Cook Time:

30 mins

Total Time:

45 mins

Cal/Serv:

755

Ingredients

2 garlic cloves
1 onion
15 cm (6in) stalk lemon grass
2 1/2 cm (1in) piece fresh root ginger
2 small hot chillies
Small handful of fresh coriander
5 ml (1 level tsp) ground coriander
1 lime
2 large tomatoes
6 skinless chicken breast fillets
30 ml (2tbsp) oil
30 ml (2tbsp) Thai fish sauce
900 ml (11⁄2 pints) thick coconut milk
Salt and ground black pepper
Toasted fresh coconut, coriander leaves and red chilli to garnish

Directions

1. Step 1
  Peel the garlic; peel and quarter the onion; halve the lemon grass; peel and halve the ginger. Place in a food processor with the chillies, fresh coriander, ground coriander, lime rind and juice and process until reduced to a paste, adding water if the mixture gets stuck under the blades.
2. Step 2
  Remove tomato skins and chop tomato flesh. Cut each chicken breast into three pieces.
3. Step 3
  Heat the oil, add the spice paste and cook over a fairly high heat for 3-4min, stirring constantly. Add the chicken and cook for 5min, stirring to coat in the spice mixture.
4. Step 4
  Add the tomatoes, fish sauce and coconut milk. Simmer, covered, for about 25min or until the chicken is cooked. Season and garnish with toasted coconut, coriander leaves and red chilli. Serve with Basmati rice.
  
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Per Serving:

Calories: 775

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time