Appon's Thai Food Recipes

Chicken Curry Recipes - Thai Recipes

Green Curry Chicken Mince ( Gang Khiewwan Kai )

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This is a green curry made with minced chicken and small green aubergine. Those green beads you can see in the photograph are the aubergines, but don't worry, large peas will work too. This dish is also made with fish mince, and served with hot cooked. A shared dish of the curry is placed in the center of the table and each guest takes spoonfuls of the sauce onto their rice. Note, you can eat the citrus lime leaves.

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Chicken Picnic Parcels ( Gay Hor Nueng )

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These parcels contain a chicken red curry and are idea to take on a picnic. You can either make them, as I've done here in foil, or more traditionally you can wrap them in banana leaves.

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Baked Rice & Chicken Curry ( Kao Muk Gai )

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This is a dry baked chicken curry, served with plenty of salad and vegetables.

Ingredients for 2 People
5 Chicken Legs
2 Teaspoons Yellow Curry
3 Garlic Cloves, Chopped
1/4 Teaspoon Salt
1/2 Teaspoon Pepper Corn
1/2 Teaspoon Sugar
1/2 Teaspoon Chicken Stock Cube
10 gms Sliced Onion
2 Cup of Precooked Fragrant Rice
1 Teaspoon Oil

Preparation
1. Clean the chicken legs and dry it on kitchen paper.
2. Mix the chicken legs with 1 teaspoon of the curry powder, all of the garlic, salt, sugar, and stock cube together and leave it for 1-2 hours to marinade.
3. Preheat the oven to 190 degree celsius, put the chicken and marinade into a baking tray and bake for 45 minutes.
4. While thats cooking, mix the cooked rice with the remaining curry powder and fry in a little oil for 1 minute. Turning all the time.
5. Pack the rice into a foil cup or similar, and bake it for 10 minutes.
5. Fry the sliced onions until they are brown and set aside.
6. Serve the chicken, rice and vegetables together and garnish the rice with the onions.

Green Chicken Curry ( Gang Khiewo Wan Gai )

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Green Chicken Curry it a favored dish from Central Thailand, and visitors to Thailand love it because it not too spicy and easy on the palet. A good meal for an evening dinner, here it is cooked with chicken legs but you can use chicken breast instead if preferred. I recommend corn fed chicken, it has much more flavour and a softer texture. There are lots of herbs & spices in the sauce, in old times these would be prepared by hand, luckily today thats not necessary, your local Asian supermarket stocks green curry sauce all ready to use. Note, you can eat the herbs too.
Originally from central Thailand, this is low to medium hot.

Ingredients for 2 people
100 gms. Green Curry Sauce
4 Corn Fed Chicken legs
200 ml. Coconut milk
150 ml. Water
4 Red Thai Chillis
6 Cherry Tomatoes
1 Teaspoon Sugar
2 Teaspoons Salt
1 Tablespoon Fish Sauce
4 Basil Leaves
3 Kaffir Leaves (Asian Lime Leaves).

Serve With
Hot Fragrant Rice or Rice Noodles

Preparation
1. Clean the corn fed chicken legs, ensure all feathers are removed and trim.
2. Warm half of the coconut milk until it is just near boiling.
3. Add the curry sauce to the pan and stir until the coconut milk is well mixed with the curry.
4. Put the corn fed chicken legs in and stir it for 2 minutes
5. Turn the heat down to medium
6. Mix the remaining coconut milk with the water, and put add it to the pan slowly, stirring at same time.
7. Leave on a low boil for 20 minutes.
8. Then add the salt, sugar, red chilli and fish sauce in to taste. The taste should be a salt,sweet, curry
9. Cook for a further 2 minutes to cook in the seasoning, then switch off the heat.
10. Add the basil and kaffir leaves together with the cherry tomatoes.

Remarks
Before serving, it is better to let it cool slightly.

Matsaman Curry ( Gang Garee Gai )

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A yellow curry using a premade curry paste. You can make the curry paste yourself if you wish, I will include a recipe for it in future, however it involves a lot of pounding in a Thai mortar and we usually use the ready made paste when in Thailand. So if you want to cook authentic Thai matsaman curry, then strictly speaking it's more authentic to use the ready made paste!

Ingredient For 6 People ( Medium Spicy )
2 Tablespoons Yellow Curry Paste
500 gms Chicken Legs
300 ml Coconut Milk
400 ml Water
250 gms Potato
5 Tablespoons Fish Sauce
1 Tablespoon Salt
100 gms Sugar
10 gms Coriander Leaves for Garnish

Preparation
1. Put the coconut milk into the pan and bring to the boil.
2. When the coconut milk is boiling add the curry paste and mix it into the coconut milk.
3. Clean the chicken legs and score with a knife, then put into pan.
4. When the curry is boilng again add the water into pan.
5. Add the fish sauce, sugar, and salt and cook for 30 minutes.
6. Chop the potatoes into 5 cm cubes and put into the curry pan.
7. Cook for 30 minutes.
8. Serve it when it warm, garnish with a little chopped coriander leaf.

Serve With
Hot Rice
Garlic Bread

Chicken Rice Curry With Coconut ( Koa Mook Gai )

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This curry comes from the Muslim area of Thailand, the south, near the border with Malaysia. It is a chicken curry, made with rice and coconut milk, served with a spicy ginger side sauce. Imagine Paella crossed with Thai spices and that is very close to the style of this dish.

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Yellow Chicken Curry and Roti

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What roti meal would be complete without the traditional southern Thai curry that accompanies it! I covered roti making earlier (link), while your roti is resting you have a few hours spare to prepare the curry. There's enough curry here for the 16 rotis in the roti recipe. Since it's a southern curry, and since there's more Muslims in the south, it's naturally a chicken curry rather than pork, but you can also use pork.

An optional but traditional side dish is the cucumber and onion relish. This is a nice thing to have, the sweet sour onion relish adds an extra dimension to the curry dish, but it's not essential.
In Thailand, we usually have a shared pot of curry, and everyone spoons some of the curry onto their roti as they eat. Together with some spoonfuls of the side relish.

Also, a quick shout out to my site sponsor, Sparkly2Design.co.uk, my British-Thai friends website. She makes a whole range of iron on bead transfers, hot fix beads, and can even make to order custom bead transfers, like the 'Appon Thai Food' bead design I have on my apron in the video below.

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About Chicken Curry Recipes

This page contains an archive of all entries posted to Appon's Thai Food Recipes in the Chicken Curry Recipes category. They are listed from oldest to newest.

Fish & Seafood Curries is the next category.

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