Thai Chicken Curry

Prep Time: 15 min
Cook Time: 50 min
Serves: 8

This is one of my favourite Thai recipes because it’s so delicious.


3 tbsp (45 mL) vegetable oil
2 onion(s), medium
2 cloves garlic, finely-chopped
1 piece ginger, 2 cm, peeled, finely-chopped
1 chilli, fresh, seeded, finely-chopped
1 piece lemongrass root, 7 cm, bashed
1 tbsp (15 mL) curry paste
4 cups (1 L) chicken broth
1 cup (250 mL) water
2 tbsp (30 mL) fish sauce
1 sprig Thai basil
2 sprigs cilantro
1 can coconut milk, 400 ml
2 lb (1 kg) butternut squash, peeled, seeded and diced
1/2 lb (0.3 kg) green beans, trimmed and cut in half
12 oz (345 g) chicken, cooked, shredded
2 tbsp (30 mL) Thai basil, fresh, finely-chopped
2 tbsp (30 mL) mint, fresh, finely-chopped
2 tbsp (30 mL) cilantro, fresh, finely-chopped
2 tbsp (30 mL) lime juice
sea salt, to taste
pepper, to taste


1 Heat the oil, over medium-high heat, in a large, heavy Dutch oven. When hot, add the onion, garlic, ginger, chilli and lemon grass. Season and sauté until the onion has softened but not browned.
2 Add the curry paste and sauté for 30 seconds longer.
3 Add the chicken stock, water, fish sauce and herbs and bring to a simmer. Reduce heat and simmer the stock for 20 minutes.
4 Add the coconut milk and the butternut squash and continue to simmer for another 10 minutes or until the squash begins to become tender.
5 Add the beans and chicken and cook for a further 10 minutes or until the beans are cooked.
6 Just before serving finish the curry with the chopped fresh herbs and lime juice to taste. Ladle into bowls and serve.