Thai Curry

Mike Robinson conjures up some fabulous flavours of the Far East in this tasty Thai-style curry sauce to serve with chicken or tofu
By Mike Robinson
Thai Curry
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 15 minutes
  • Effort: easy



  • 400 g chicken legs, cooked and skinned
  • 2 tbsp olive oil
  • 4 shallots, finely chopped
  • 3 cm ginger, finely chopped
  • 1 clove garlic
  • 2 tbsp Thai curry paste
  • 2 whole lemongrass
  • 600 ml chicken stock
  • 400 ml coconut milk
  • 1 tsp fish sauce
  • 1 tsp soy sauce


1. Heat the oil in a frying pan over a medium heat and fry the shallots, ginger and garlic until softened. Add the curry paste and cook for 2-3 minutes more.

2. Bruise the lemon grass by giving it a good bash with the handle of a heavy knife or rolling pin. Stir it into the mixture in the pan and cook for a further 2-3 minutes.

3. Remove the lemon grass and add the chicken stock, coconut milk, fish sauce and soy sauce. Cook for 4-5 minutes.

4. Pour the curry sauce over the chicken and serve with rice and vegetables.

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