Chicken Jungle Curry
Spicy, thin jungle curry from Chiang Mai, traditionally made with jungle ingredients and game meat. No coconut milk; features a clear, flavorful broth with chicken and vegetables. Serve with sticky rice.
Thai
Discover · curry + fish + meat + chicken
12 recipes
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Meat 12Chicken 12Beef 0Pork 1Lamb 1Duck 0Fish 12Prawn 4Salmon 0Eggs 0Paneer 0Tofu 1Lentils 0Rice 1Mushroom 1
Chicken Satay with Peanut Sauce
I’m a big fan of Thai chicken satay with peanut sauce. Although it isn’t necessary, it is best to marinate the chicken for at least a day. You could get away with 30 minutes but a longer marinating time will get you much tastier results. As the chicken soaks up that incredible marinade, it not only tenderizes it but makes it much juicier when cooked. This recipe could be used with thinly sliced pork or beef, both are also popular at Thai restaurants and takeaways. Pork is the meat of choice in Thailand but chicken is the most popular in the UK. I also like to serve this dish with cucumber and chilli relish.
Starters
Malaysian Curry Laksa (Laksa Lemak)
A two-part dish: a deeply concentrated prawn-and-chicken stock built from roasted prawn shells, layered with a freshly pounded laksa paste of dried chilli, galangal, lemongrass and candlenuts. The two are joined with coconut cream to create a glossy, fragrant broth that bathes rice vermicelli, tofu puffs and prawns. Finished at the table with sambal, lime, fresh coriander and bean sprouts.
Malaysian
Prawn and Pork Pad Thai
This classic Thai dish of noodles is both aromatic and lightly spicy, serving well as either a main course or a starter. Pad Thai combines stir-fried rice noodles with tender chicken, pork, and prawns in a balanced sauce of curry paste, oyster sauce, and fish sauce. Fresh herbs, crushed peanuts, and a squeeze of lime complete this iconic Thai street food favourite.
Thai
Special Balti
A customizable British curry-house special balti, mixing pre-cooked meats, seafood, and vegetables in a rich, spiced sauce. This is a chef's signature dish, adapt with your favorite ingredients for a personalized feast.
Indian
Sri Lankan Chicken Curry
Whole spices dry-toast until smoky, then grind to a Sri Lankan curry powder (coriander, cumin, fennel, cardamom, cinnamon, cloves, fenugreek). Onion melts in coconut oil with curry leaves, pandan and lemongrass. Chicken pieces sear briefly; the spice mix blooms; thin coconut milk simmers everything until tender; thick coconut milk finishes the sauce. Lime at the table.
Sri Lankan
Thai Green Chicken Curry
Spicy green curry with fresh bird's eye chillies. Use homemade paste for best flavor; adjust spice level. Creamy coconut milk base with chicken and vegetables.
Thai
Thai Red Chicken Curry
Classic Thai restaurant favorite with red curry paste. Color from chillies; use homemade paste for best flavor. Thin sauce with chicken and vegetables.
Thai
Thai Red Curry
Gaeng phed gai, this classic Thai red curry features tender chicken simmered in a rich, aromatic coconut sauce infused with homemade red curry paste. The chilli paste that forms the basis of this dish has superb flavour and is worth making in quantity, as it's useful in all sorts of spicy dishes. Taking the extra time to pound herbs and spices using a mortar and pestle releases their fragrances perfectly, creating an authentic, restaurant-quality curry.
Thai
Tom Kha Gai Soup (Chicken, Galangal and Coconut Soup)
Tom kha gai is a popular spicy coconut soup. The tasty broth is more important than what you put into it as a main ingredient, which in this case is chicken, although you could substitute prawns (shrimp) to make tom kha goong, or meaty white fish. You could also leave the meat out and make it into a vegan soup, adding whichever vegetable you like or even fried tofu. If you want to have this as a main dish, you could add other ingredients such as noodles to make the soup more filling.
Soups
Vietnamese Chicken Curry
A fragrant Vietnamese curry that blends French colonial influences with traditional Southeast Asian spicing. This dish showcases the Vietnamese love of balance, aromatic spices like star anise, cardamom, and cinnamon partner with earthy lemongrass and fresh chillies. The result is a warm, comforting curry with subtle sweetness and complex layered flavours. Even though Vietnam was colonized by the French, the traditional cuisine has more in common with their Chinese neighbours.
Vietnamese
Yellow Chicken Curry
Mild yellow curry with Indian influences from turmeric and curry powder. Similar to chicken korma but spicier. Use "cracking the coconut milk" method for natural oil, or add oil. Serve with rice.
Thai