A chicken curry with the balanced elements of spicy and sour with the traditional flavors of Southeast Asia. Serve with basmati rice. This will taste even better if you leave it for a day or two before eating.


Recipe Summary

20 mins
2 hrs 40 mins
3 hrs
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Melt butter in a wok over medium heat. Add shallots and fry until golden, about 10 minutes. Remove shallots and set aside. Add curry paste to the wok and toast until fragrant, about 3 minutes. Stir in curry powder and ground chile. Add chicken and cook, stirring, until lightly browned, about 5 minutes. Stir in lemongrass, chiles peppers, coriander, and lime leaves.

  • Pour in fish sauce and enough water to cover chicken. Add coconut milk; cook for 10 minutes. Toss in tomatoes and cook until starting to soften, about 10 minutes more. Reduce heat to low and simmer until flavors blend, 2 to 3 hours.

  • Remove lemongrass and lime leaves. Garnish curry with the fried shallots and cilantro.

Nutrition Facts

521 calories; protein 34.4g 69% DV; carbohydrates 21.8g 7% DV; fat 34.1g 52% DV; cholesterol 108.2mg 36% DV; sodium 814.2mg 33% DV. Full Nutrition

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 1 stars
Sorry, but this is all wrong. Raw chicken on the bone should take no more than 45 minutes - 1 hour to cook while braising. 2 - 3 hours is way too much, and it calls for the chicken to be browned first. I give every new recipe the benefit of the doubt, and I followed the instructions. I went with 2 hours. As I expected, the chicken was basically mush by the end. The picture that accompanies this recipe is 100% misleading. And 3 cups of water? Way too much. This came out like chicken soup. It would have been WAYYY richer and superior texture-wise to cook the shallots and make a masala with the spices. Then add only coconut milk (no water at all) and let that simmer for 10 minutes. Brown the chicken separately and then add it into the coconut milk mixture to simmer for 10 - 15 minutes. This wasted about 4 hours of my time and some of my $. Read More