Finely slice an onion (two to three shallots would be better).
Crush and roughly chop two to three cloves of garlic.
Peel and slice a thumb-sized piece of ginger.
Strip the leaves of a couple of sprigs of Thai basil.
Separate the kaffir lime leaves.
Saute the spices
Heat the cooking oil in a thick-bottomed pot. A pot or pan with a thin bottom will likely cause scorching since you will be simmering the stew in a thick coconut cream.
Saute the onion (or shallots), garlic, lemongrass and ginger until the onions start to turn translucent.
Add the curry powder. Now, not later. Spices do have essential oils and you want those oils released for maximum flavor. Stir for about 30 seconds.
Brown the chicken
Add the chicken pieces. Stir to coat each chicken piece with the curry. Cook, stirring often, until the chicken is lightly browned.
Simmer the chicken
Pour in the coconut cream.
Throw in the finger chilis, kaffir lime leaves and basil.
Season with patis (fish sauce).
Stir, cover and simmer for 40 to 45 minutes. Check the liquid after 20 minutes or so. If the mixture appears too dry, add a little water, no more than a quarter of a cup. Too much water and you’ll have a soup instead of a stew.
The optional potatoes
If you want to add potatoes, add them after the first 20 minutes, bring to a gentle boil then continue simmering.
Before turning off the heat, taste and season with more patis (fish sauce) if necessary.
Serve the Thai chicken curry
You’re now ready to serve your chicken curry. Place a chicken (and potato, if using) on top of hot rice, smother with sauce and serve at once.
Alternatively, serve the chicken (and potatoes) in individual bowls with some of the sauce.
Thai Chicken Curry printed from for personal use only. Not for republication nor distribution.