Fragrant chicken curry

By admin  

October 7, 2017

This easy fragrant curry is a great weekend recipe crowd pleaser and was a hit at this week's private chef dinner for Sue's 70th. Make yourself and great curry paste of buy a prepared one and boost all the flavours with additional Asian ingredients. Bruise the lemongrass stalks with the end of the knife and tie into a knot for easy removal when serving.

  • Prep: 20 mins
  • Cook: 40 mins


8 skinless chicken thighs, small

2 tbsp macadamia oil

6 shallots, peeled, finely sliced

1 tbsp fresh ginger, peeled, minced

1 tbsp fresh turmeric, peeled, minced

2-3 long red chilli, finely chopped

2 tbsp red or yellow curry paste

6 kaffir lime leaves

2 lemongrass stalks, bruised, tied in a knot

1 can coconut milk

1 red capsicum, seeds removed, roughly chopped

1 eggplant, roughly chopped

1 corn cob, kernels only


1Heat the oil in a wok or large frying pan over medium-high heat until bubbling.

2Add shallots, ginger, turmeric, chilli and fry over medium-high heat.

3Add curry paste and toss through chicken, ensuring all meat is lightly browned.

4Add kaffir lime leaves, lemongrass knot and coconut milk.

5 Reduce heat, add vegetables and simmer for about 30 minutes until curry has thickened slightly and fragrant.


1 Review

Sally Toepfer

July 14, 2018

Hi Sam I’m about to cook this beautiful dish for the fifth time. May family loves it! I hope all is well with you.

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