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Liam’s Thai Chicken or Fish Curry

I love to make and eat Thai food. It is so fresh and filled with wonderful flavours like ginger, garlic, coriander, lemongrass and loads more.

I have covered most of the Thai recipes we all know from a Thai red curry to a Massaman curry and even Tom Yum Soup which is a personal favourite.

My only thing with some Thai food is it can be expensive and time consuming to make. This is why I created this recipe. I wanted to create a dish you can easily make at home yet still get those authentic Thai flavours into the dish. Time was a big factor too. Most of us don’t have a lot of spare time these days so the dish had to be quick and easy to make. Finally, the ingredients had to be easy to find so someone in rural Ireland with no access to an Asian store could make it with the ingredients you can find in a local Supervalu, Lidl or Aldi which I think just about everyone in Ireland has access to these days.

I am very happy with the final dish. It can be made in about 15 minutes and tastes amazing. I made it at 2 large demos and for some friends a few times and it went down really well.




Allergens : Gluten & Lactose Free

Chicken Breasts – 4


White Fish or Prawns – 450g or 24 prawns

Fresh Red Chillis – 6 (I use the ones in Supervalu) it won’t be crazy hot.

Ginger – 2 inch sized piece peeled

Garlic cloves – 6 peeled

Lemongrass (I prefer the tube, look in chilled veg section) – 3 or 2 tbsp from the tube

Onions or spring onions – 2 or 5 spring onions cleaned

Lime – 1 Zest and juice

Fresh Coriander Leaves – really good bunch

Thai 7 Spice Seasoning (Sharwoods pink jar) – 2 tbsp

Coconut milk – 2 tins (not low fat, it splits)

Veg stock cube (optional) – 1, taste before adding

Potatoes (optional) – 3, peeled and cut into small cubes

Broccoli (optional) – 1 head cut into florets



Getting ready…

You will need – 1 food processor, mortar and pestle or hand blender, 1 wok or medium pot, 1 frying pan, 1 sharp knife, 1 chopping board, 1 pot for rice if having it, 1 strainer or sieve and 1 wooden spoon or similar.


If using the potatoes, peel them and cut into cubes then boil till cooked, drain the water and allow to cool while you make the curry


Place the ginger, garlic, chilli (remove stalks), lemongrass (Use the thick bit at the end), lime zest and juice, coriander, peeled onions, Thai 7 spice in the food processor, blender or mortar and pestle and pound or whiz to a paste.


Heat your pot or wok then add the paste and cook for about 5 minutes. You do not need oil.


Open the tins of coconut milk then add these making sure to get all the bits that stick to the lid and sides.


Add the broccoli and potatoes if using them.


Stir well then boil to reduce, which means water will evaporate off the dish which should thicken it and intensify the flavours.


Note – some coconut milk just doesn’t thicken no matter how much your reduce it. Most Thai curries are served runny and not thickened at all so it is ok if it doesn’t. Simple serve it in a bowl like the Thai people do if this is the case.


Taste the sauce, you may want to add the stock cube if you feel it is needed.


If making the fish or prawn version then add them now and simmer for 5 – 10 minutes, serve immediately.


If making the chicken version – Turn the sauce down to a simmer then heat the oil in your pan.


Cut the chicken into cubes then season with salt, pepper and a little oil.


Cook on the pan until the meat caramelizes and has a lovely brown coating like you see in my picture.


When cooked fully, cut into the bigger pieces to make sure.


Serve on a plate or in a bowl with rice then pour the sauce over the top.

    • Paul Kennedy
    • 26th March 2017

    This was a big hit ! Really easy to follow recipe busting with flavour. Excellent Liam ?

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