Chicken Thai Curry


1 tbsp vegetable or coconut oil

1½ tbsp Thai red curry paste

3 cups chicken or vegetable stock

3 cups coconut milk

1 large lemongrass stalk, trimmed and cut into small pieces

½ inch fresh galangal or ginger

1 small red chilli, seeded cut in thin slices

3 tablespoons lime juice

2 tablespoons fish sauce

500g chicken breast, cut into thin strips

1 cup white mushrooms, sliced thinly

¼ cup fresh coriander leaves


1. Heat oil in a large saucepan over medium heat.

2. Add the curry paste, stirring until fragrant. Add the chicken stock, coconut milk, lemongrass, ginger, chilli, lime juice, and fish sauce and bring it to a simmer for about 5 minutes.

3. Add the chicken strips and simmer for 15 minutes. Add the mushrooms and basil and simmer for another 5 minutes.

4. Remove the lemongrass and serve immediately, garnished with fresh basil leaves or coriander.

Serves 4