Authentic Thai chicken curry

I have seen many chicken curry recipes on the internet and even myself I have had a couple of recipes for Thai curry using fish, veggies and other major ingredients in my blog before, however, this is for sure the only authentic Thai chicken curry recipe you will need and the one that will taste the best. After all, I learned it from the best!

Authentic Thai Chicken Curry | Eat Good 4 Life

This is one of the reasons I wanted to go back to Thailand. I love Thai cuisine and went I first visited the country 15 years ago my trip didn’t include anything food related. This time around it was nothing but focused on food. Culinary school for over a week and learning with several chefs and locations around Thailand.

For our second part of the trip we emerged ourselves into the Southern Thai way of cooking right in Phuket. Very similar to the way they cook in Bangkok, just a few different methods while cooking certain dishes, that is all.

This recipe was taught and passed down to us by a renowned chef. I really couldn’t believe how easy and how awesome it tasted so the minute I came back to the U.S I knew I had to recreate it and post it on the blog. There are two key steps that makes this authentic Thai chicken curry taste like nothing I have ever tasted before:

  • First, you have to cook the Thai curry for a few seconds all by itself prior to adding the coconut milk. This allows for the aroma of the spices to be released.
  • Second, you much julienne a few kaffir lime leaves and garnish the dish with them once you are done cooking it. Kaffir lime leaves have a very potent unique lime aroma and I don’t think you can omit or substitute such ingredient.

You can obtain Kaffir lime leaves from this website. I get them here about twice a year and I just freeze them and use them when ever I need them. They remain frozen perfectly fine!

With chef Worapong Paenchoo we were also able to learn the very famous papaya salad as well as a Tamarin fish recipe. At some point I might also post these recipes. I just don’t want to give all the secrets learned all at once!

Cooking with chef Worapong Paenchoo was a pleasure and staying at the Banyan Tree Phuket was nothing but a dream come true. As a food blogger, sometimes I get to do things that are nothing but amazing. I often have to pinch myself, but trust me, there is no one as grateful as I am.

Cooking Thai Food In Phuket | Eat Good 4 Life Cooking Thai Food In Phuket | Eat Good 4 Life

This place is out of this world. To tell you I had one of the best experiences of my life is an understatement. I hope to go back soon but until then I know I have learned some valuable Thai cooking recipes and techniques. I really encourage you to try this curry chicken recipe. You are going to be blown away.

Cooking Thai Food In Phuket | Eat Good 4 LifeCooking Thai Food In Phuket | Eat Good 4 Life

Here is chef Worapong Paenchoo. I wish I could have spend more time with him. It was truly and amazing experience.

Anyways, I leave you with this amazing authentic Thai chicken curry recipe. You can also make it with fish if you like which is how we had it originally, they are both equally good, just remember to include the kaffir lime leaves, they are crucial to the recipe.

Enjoy!

Authentic Thai Chicken Curry | Eat Good 4 LifeAuthentic Thai Chicken Curry | Eat Good 4 Life     Authentic Thai Chicken Curry | Eat Good 4 LifeAuthentic Thai Chicken Curry | Eat Good 4 Life     Authentic Thai Chicken Curry | Eat Good 4 LifeAuthentic Thai Chicken Curry | Eat Good 4 LifeAuthentic Thai Chicken Curry | Eat Good 4 Life

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Authentic Thai chicken curry

Miryam's original recipe

Yield: 4 servings

Total Time: 15-20 minutes

Ingredients:

Directions:

In a large wok or pan add the oil and curry paste over medium to high heat. Cook for about 30 seconds to 1 minute. Add the coconut milk and stir for a few seconds. Add the chicken, sugar, fish sauce and cook the mixture until the chicken is almost cooked.

Add the sliced peppers and cook for about 2-3 minutes. Turn the heat off and add the julienned kaffir lime leaves.

Serve over brown rice or as desired.

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29 comments

  1. Lucky YOU! Culinary school in Thailand sounds like a dream come true. 

  2. Miryam,
    It looks like a nice recipe but not terribly different than others I have used. What can I substitute for the fish sauce? Did you use light coconut milk?
    Also, I couldn’t help but notice but that you used “renoun” chef when it should be renowned chef. Sorry, but that is the old teacher/mother coming out in me.

  3. I could eat curry everyday for the rest of my life and be perfectly content. This is beautiful!

  4. such a beautiful and simple dish. i have never cooked with kefir leaves and i bet it will change everything. 

  5. 647 calories per serving?!

    Love all your recipes. I prepare foods for a variety of people who food choices run from taw vegan to all protein or sugar. I have been do happy to introduce  them to sugar alternatives such as dates, coconut, palm etc. My latest interest is jackfruit as a meat alternative with many uses with various flavors. Everyone who has tried it cannot believe how good it is! I am experimenting  with various combos. 
    Thanks again for your inspiration.

  6. Sorry for all the typos on above. Writing on small phone and the typing is not really visible. 

  7. I love trying new chicken receipes! Going to have to try this one out for sure! 

  8. We love Thai flavors, and this curry sounds delicious.  I have never been to Thailand, but it is on my bucket list!

  9. Looks so unbelievably creamy and flavorful, want to try it!

  10. What an amazing experience! Thanks for sharing! 

  11. I love to read about this awesome experience, my friend! I also love the pictures! Thanks a lot for sharing it ;-)

  12. Is there any possible substitute for the lime leaves? Thanks! 

  13. I’m a huge fan of Thai food…..this looks incredible!

  14. For those that used Lime leaves – did you use the fresh or dried variety?

    Anyone tried both? notice any difference in taste?

    Just curious

    Im literally about to cook this now with the dried version 

  15. Looks delicious! I hate fish and I notice a lot of recipes call for fish sauce.  Is it a distinct flavor,  would subbing soy sauce change the taste greatly? 

  16. I JUST made this!  I didn’t feel like thawing my chicken, sonIbused fried tofu and added a tsp or so of Better Than Bouillion Chicken-style seasoning.  Otherwise, I followed the recipe exactly.  It turned out FANTASTIC!  It orders the palm sugar and keffir lime leaves from the website in this post, and I received them in 2-3 days.  This recipe was easy to prepare and tasty!  Thank you so much!

  17. OMG – Just made this and what a hit with all the family, clean plates all around!! I added a few things to the mix, Fresh zucchini, coriander and basil from the garden, Spring Onions, garlic and Ginger. I used a readymade red curry paste but found it not quite hot enough, so added a touch of crushed chilli to get it to how we like it. Other than that it was as above which was a taste sensation. Wife said if I make it again, double up on ingredients so there’s enough for work the next day – YumYum. THANKS FOR SHARING

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