Thai Chicken Curry

Highly flavourful Thai red curry paste lends its flavour to chicken very well in this curry. This is a Sanjeev Kapoor exclusive recipe.

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Thai Chicken Curry

Main Ingredients Boneless chicken, Oil
Cuisine Thai
Course Main Course Chicken
Prep Time 16-20 minutes
Cook time 11-15 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Non Veg

Ingredients list for Thai Chicken Curry

  • 250 grams Boneless chicken cut into ½ inch pieces
  • 1 tablespoon Oil
  • 1 tablespoon Garlic chopped
  • ¼ medium Green zucchini chopped
  • to taste Salt
  • 2 cups Chicken stock
  • 1 teaspoon Brown sugar
  • 1 teaspoon Soy sauce
  • 1 cup Coconut milk
  • 4-6 Fresh basil leaves chopped
  • ½ cup Capsicum mixed, cubed
  • for garnishing Fresh basil leaves
  • Thai red curry paste
  • 8-10 Dried red chillies soaked
  • 1 teaspoon Coriander seeds
  • 1 inch Lemon grass finely chopped
  • to taste Salt
  • 6-8 Black peppercorns
  • 1 teaspoon Cumin seeds
  • 5-6 Shallots
  • 1 tablespoon Fresh coriander stems chopped
  • ½ inch Galangal chopped
  • 1 tablespoon Garlic chopped


  1. To prepare Thai red curry paste, grind together coriander seeds, lemon grass, salt, black peppercorns, cumin seeds, shallots, coriander stems, galangal, garlic and dried red chillies with some water to a smooth paste. Transfer into a bowl.
  2. Heat oil in a deep non-stick pan. Add 1 tablespoon garlic and sauté for 30 seconds. Add 2 tablespoons Thai red curry paste, mix well and sauté for 1 minute.
  3. Add chicken and zucchini and mix. Add salt, mix and cook for 1 minute. Add chicken stock and mix.
  4. Add brown sugar and soy sauce, mix, cover and cook for 4-5 minutes.Add coconut milk and mix. Add basil leaves, mix and cook on low heat for 2 minutes.
  5. Add mixed capsicums, mix and cook for 1 minute.
  6. Serve hot garnished with basil leaf.