Spicy Herbal Chicken Curry

Spicy Herbal Chicken Curry

Spicy Herbal Chicken Curry is a rich and aromatic dish made with tender chicken, fresh herbs, warming spices, and a flavourful curry sauce. It is spicy, fragrant, and comforting, making it perfect to serve with steamed jasmine rice, roti, or noodles.

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 4

Ingredients

For the Chicken

  • 700 g boneless chicken thighs or bone-in chicken pieces

  • 1 tablespoon cooking oil

  • ½ teaspoon salt

  • ¼ teaspoon ground black pepper

For the Herbal Curry Base

  • 4 cloves garlic

  • 3 shallots or 1 small onion

  • 1 tablespoon fresh ginger, sliced

  • 1 stalk lemongrass, finely sliced

  • 2 kaffir lime leaves, finely sliced

  • 2–4 Thai red chillies

  • 1 small bunch fresh coriander stems

  • 1 teaspoon ground turmeric

  • 1 teaspoon ground coriander

  • 1 teaspoon sh

  • ½ teaspoon paprika

  • ¼ teaspoon ground white pepper

For the Curry Sauce

  • 1½ tablespoons red curry paste

  • 400 ml coconut milk

  • 150 ml chicken stock or water

  • 1 tablespoon fish sauce

  • 1 tablespoon oyster sauce

  • 1 teaspoon palm sugar or brown sugar

  • 1 tablespoon fresh lime juice

  • 1 tablespoon Thai basil leaves

  • ½ cup sliced mushrooms, optional

  • ½ cup sliced bell pepper

  • 1 small handful fresh coriander leaves

  • Fresh red chilli for garnish, optional

Instructions

  1. Prepare the chicken.
    Cut the chicken into medium sized pieces. Season with salt and black pepper.

  2. Make the herbal paste.
    Add the garlic, shallots, ginger, lemongrass, kaffir lime leaves, Thai chillies, coriander stems, turmeric, coriander, cumin, paprika, and white pepper to a blender or mortar.

  3. Blend the herbs.
    Add 1–2 tablespoons of water and blend or pound until a coarse paste forms.

  4. Brown the chicken.
    Heat the cooking oil in a large wok, saucepan, or deep frying pan over medium-high heat. Add the chicken and cook for 4–5 minutes until lightly browned. Remove and set aside.

  5. Cook the curry paste.
    In the same pan, add the herbal paste and red curry paste. Stir-fry for 2–3 minutes until fragrant.

  6. Add the coconut milk.
    Pour in half of the coconut milk and stir well. Simmer for 2 minutes until the oil begins to separate slightly from the sauce.

  7. Return the chicken.
    Add the browned chicken back to the pan and stir until evenly coated in the curry mixture.

  8. Add the liquid and seasonings.
    Pour in the remaining coconut milk and chicken stock. Add the fish sauce, oyster sauce, and palm sugar.

  9. Simmer the curry.
    Bring the curry to a gentle boil, then reduce the heat. Cover and simmer for 20–25 minutes, stirring occasionally.

  10. Add the vegetables.
    Add the mushrooms and bell pepper, if using. Cook uncovered for another 5–7 minutes until the vegetables are tender and the sauce has slightly thickened.

  11. Finish with fresh herbs.
    Stir in the Thai basil, coriander leaves, and fresh lime juice.

  12. Serve.
    Transfer the curry to a serving bowl and garnish with fresh chilli, coriander, or finely sliced kaffir lime leaves. Serve hot with steamed jasmine rice or roti.

Kift’s Tips

  • Chicken thighs stay juicier and more tender than chicken breast.

  • Use fewer Thai chillies for a milder curry.

  • Frying the curry paste before adding the liquid creates a deeper flavour.

  • Full-fat coconut milk gives the curry a richer and creamier texture.

  • Add the lime juice at the end to keep its fresh flavour.

  • Bamboo shoots, baby corn, eggplant, or green beans can also be added.

  • Allow the curry to rest for 5–10 minutes before serving so the flavours can develop.

  • For a thicker sauce, simmer uncovered for a few extra minutes.

Storage Instructions

Allow the curry to cool completely before storing.

Keep it in an airtight container in the refrigerator for up to 3 days.

Reheat gently in a saucepan over medium heat until thoroughly hot. Add a small amount of water or coconut milk if the sauce becomes too thick.

The curry can also be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.

Watch the Recipe Video

See how Kift makes this delicious Spicy Herbal Chicken Curry step by step:

YouTube:https://www.youtube.com/shorts/EbuKro1q-LI

Cook With Kift — Bringing delicious homemade flavours to your kitchen.

Back to blog