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Easy Thai Chicken Curry in a white bowl
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Easy Thai Chicken Curry

Easy Thai Chicken Curry uses leftover roast chicken and is ready in about 35 minutes
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Supper
Cuisine: Thai
Servings: 4 servings
Author: [email protected] Cooks


  • 400 g cooked chicken
  • 1 tablespoon oil (15ml)
  • 1 medium onion (170g)
  • 1 teaspoon grated fresh root ginger (or from a jar) (5ml)
  • 1 clove garlic or 1 teaspoon garlic puree (5ml)
  • 2 tablespoons Thai red curry paste (30ml/50g). (I used Thai Taste)
  • 400 g x 400g can chopped tomatoes
  • 100 g creamed coconut
  • Salt


Large saucepan



  • Cut the chicken into bite-size pieces
  • Peel and chop the onions
  • Peel and grate the ginger.
    To peel use the tip of a teaspoon
  • Peel and finely chop, or crush, the garlic
  • Chop the creamed coconut.

To cook Easy Thai Chicken Curry:

  • Heat the oil in a large saucepan on MEDIUM-HIGH heat
  • Put the onion and ginger in the pan and cook for about 5 minutes until softened
  • Add the garlic and cook for 1 minute
  • Stir in the curry paste and cook for 1 minute
  • Pour the chopped tomatoes and chopped coconut cream into the saucepan
  • Turn the heat to HIGH to bring to the boil and melt the coconut cream
  • Tip in the chicken. Add water if the sauce is too thick, a tablespoon at a time
  • Turn the heat to HIGH to bring to the boil, then turn to LOW and simmer for 15 minutes so that the chicken is thoroughly heated
  • Check the seasoning and add salt if needed
  • Serve with rice.


  • The curry paste should keep for up to 3 months in the fridge, once opened and re-sealed
  • The creamed coconut will also keep for up to 3 months in the fridge