Coconut Chicken Curry

A Lovely Chicken Curry

My daughter is in a play for her Theatre Studies subject at school. They have been rehearsing all year and it opens tonight. She’s nervous as it’s worth quite a bit of her overall mark in this subject at the end of the year.

Her teacher has lost the plot and has seemingly forgotten that the kids have another four subjects that they are studying. He has had them rehearsing all weekend and everyday after school, leaving very little time for study for her other subjects. She has those dreaded SAC’s (school assessed tasks) next week and the school has been quite bad in organising them. They should be spread out over five days (one on each day) but due to this play, her SAC’s have been squished in…so she has 3 on one day and 2 on another. This would NEVER happen at the school I teach!!!

She is so tired and quite stressed out as the play runs over 5 nights which means she won’t be finished until Saturday night and on Monday she has her first 2 SAC’s!!!

For this reason, I have resolved to be kind to her and turn a blind eye to her messy room and excuse her of her chores. I’m not going to yell at her about anything (not too hard as she won’t be around much). I have also decided to cook whatever she wants for dinner (even though she won’t be eating until she gets home well after 10pm each night).

Tonight she chose coconut chicken curry and rice for dinner. She loves curries and I hope that she will be awake enough to eat when she gets home.

I’m going to see the play tomorrow night, taking along another 7 people (close friends and family). I hope my mother will be OK with her grand daughter playing the part of a prostitute in the first act!!! Maybe wasn’t a good idea to invite dear old Greek Mumma Bear to this one!!!

Curry was great though!


  • 2 tablespoons vegetable oil or ghee
  • 750g chicken thigh fillets, trimmed, cut into thirds
  • 1 brown onion, cut into thin wedges
  • 2 garlic cloves, finely chopped
  • 1 teaspoon ground turmeric
  • 2 tablespoons red curry paste
  • 1 lemongrass stem, trimmed, bruised, thinly sliced
  • 1 small red chilli, deseeded, thinly sliced
  • 400ml can coconut milk
  • 10 fresh curry leaves
  • 1 cup coriander leaves
  • steamed jasmine rice, coriander sprigs and chopped tomato and cucumber to serve


Heat 1 tablespoon oil or ghee in a wok or large frying pan over high heat. Add half the chicken. Cook, turning occasionally, for 3 to 4 minutes or until golden. Using a slotted spoon, transfer to a plate. Repeat with remaining chickenReduce heat to medium-high.

Add remaining oil to wok. Add onion and garlic. Cook, stirring often, for 3 minutes. Add turmeric, curry paste, lemongrass and chilli. Cook, stirring, for 1 minute or until aromatic.Stir in coconut milk and curry leaves. Bring to the boil. Reduce heat to low.

Return chicken to wok. Cover and simmer for 15 to 20 minutes or until chicken is tender.  Spoon over rice and top with coriander sprigs. I chopped up cucumber and tomato and mixed in coriander and served that on the side with chapatis.


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