Thai Chicken Curry Recipe

Thai Chicken Curry Recipe

A lot of people think that if you add turmeric to your food, you’ll end up with something that tastes more like indian food than anything else. But really, that’s not the case. You can cook with turmeric without the flavour becoming overpowering and commandeering your dish! This dish is proof of that. There are endless health benefits of turmeric, so I’d urge you to incorporate it more in your cooking. My focus this week has been on turmeric based recipes, and I’m a firm believer that with a few tweaks, you can add turmeric to dishes that you probably make regularly anyway.

I generally love a good thai chicken curry, and usually go down the route of using store bought red curry paste – it’s just easier and quicker. If you have the time though, I’d recommend making your own red curry paste from scratch – it’s more flavourful. If you’re looking for a good recipe, I can recommend this one by

However, you’ll notice that turmeric doesn’t really feature as a key ingredient in red curry paste, but that’s not to say you can’t include it. Not only that, but it’s actually so easy to make a thai curry without curry paste, you wouldn’t believe it! The thai food purists out there would probably say that this recipe is not an authentic thai curry, but that’s not the point of it. Yes it’s a bastardised curry, but the point is that you can still cook with turmeric regardless of cuisine. It doesn’t have to be overpowering or taste like an indian curry! Not only is the below thai chicken curry super quick and easy to make, it’s also incredibly delicious.

Thai Chicken Curry Recipe With Turmeric

2 thinly sliced chicken breasts
2 tsp turmeric
1.5 tbsp honey
1/2 tsp ground coriander
2-3 tbsp soy sauce
3 garlic cloves, crushed
1 tsp chilli flakes
400ml coconut milk
2 tsp corn starch
160g beansprout stir fry mix (or your choice of stir fry veg)
1 knorr chicken stockpot
Juice of half a lemon
3 noodle nests
Chopped fresh coriander, for garnish


  1. Heat up a wok over medium heat with a dash of olive oil. Add the chicken and crushed garlic, and saute for a little bit.
  2. Add the turmeric, honey, coriander, soy sauce and chilli flakes. Add in the lemon juice and the stockpot. Stir until all the spices are mixed and chicken is cooked through. If it feels too dry, add a touch more olive oil.
  3. In a small glass, mix the corn starch with 2-3 tablespoons of water. Make sure there aren’t any lumps. Add it to the chicken.
  4. Add the coconut milk and heat up gently over low heat. Do not let it boil, as otherwise your coconut milk might separate because of the lemon juice. Stir regularly, until coconut milk starts to thicken.
  5. Add in the vegetables and heat through. I like my vegetables to be crunchy, but cook to your liking.
  6. In a separate pot, heat up water and cook the noodles as per the instructions. Drain and distribute the noodles into two deep plates.
  7. Pour chicken and coconut curry over the noodles, garnish with chopped coriander, and serve.

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