How to make Thai Chicken Curry - Highly flavourful Thai red curry paste lends its flavour to chicken very well in this curry.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Boneless chicken (हड्डी रहित चिकन), Oil (ऑइल)

Cuisine : Thai

Course : Main Course Chicken

Thai Chicken Curry Recipe Card

Thai Chicken Curry

Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

For more recipes related to Thai Chicken Curry checkout Chicken Tetrazini, Chicken Manchurian, Chicken In Paprika And Pepper Sauce, Butter Chicken . You can also find more Main Course Chicken recipes like Murgh Shahi Korma, Banana Leaf Chicken, Garlic Chicken, Mandarin Chicken.

Prep Time : 16-20 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Thai Chicken Curry Recipe

  • Boneless chicken cut into ½ inch pieces 250 grams

  • Oil 1 tablespoon

  • Garlic chopped 1 tablespoon

  • Green zucchini chopped ¼ medium

  • Salt to taste

  • Chicken stock 2 cups

  • brown sugar/jaggery 1 teaspoon

  • Soy sauce 1 teaspoon

  • Coconut milk 1 cup

  • Fresh basil leaves chopped 4-6

  • Capsicum mixed, cubed ½ cup

  • Fresh basil leaves for garnishing

  • Thai red curry paste

  • Dried red chillies soaked 8-10

  • Coriander seeds 1 teaspoon

  • Lemon grass finely chopped 1 inch

  • Salt to taste

  • Black peppercorns 6-8

  • Cumin seeds 1 teaspoon

  • Shallots 5-6

  • Fresh coriander stems chopped 1 tablespoon

  • Galangal chopped ½ inch

  • Garlic chopped 1 tablespoon


Step 1

To prepare Thai red curry paste, grind together coriander seeds, lemon grass, salt, black peppercorns, cumin seeds, shallots, coriander stems, galangal, garlic and dried red chillies with some water to a smooth paste. Transfer into a bowl.

Step 2

Heat oil in a deep non-stick pan. Add 1 tablespoon garlic and sauté for 30 seconds. Add 2 tablespoons Thai red curry paste, mix well and sauté for 1 minute.

Step 3

Add chicken and zucchini and mix. Add salt, mix and cook for 1 minute. Add chicken stock and mix.

Step 4

Add brown sugar and soy sauce, mix, cover and cook for 4-5 minutes.Add coconut milk and mix. Add basil leaves, mix and cook on low heat for 2 minutes.

Step 5

Add mixed capsicums, mix and cook for 1 minute.

Step 6

Serve hot garnished with basil leaf.