#WFD – Thai Chicken Curry

Photo: What's for Dinner

POLOKWANE – Thai curries are made from curry paste, coconut milk or water, meat, seafood, vegetables or fruit, and herbs.

Curries in Thailand mainly differ from the curries in Indian cuisine in their use of fresh ingredients such as herbs and aromatic leaves over a mix of spices.


  1. 200ml milk
  2. 3ml coriander, ground
  3. 3ml cumin, ground
  4. 900g chicken thighs
  5. 3 x curry leaves
  6. 2 x green chillies, finely chopped (seeded)
  7. 15ml ginger, grated
  8. 3 x cloves garlic, crushed
  9. 5 x spring onions, finely sliced
  10. 30ml oil
  11. 8 x poppadoms and sambals to serve
  12. 200ml water
  13. 1 x KNORR Chicken and Mushroom Pan Dry Cook-in-Sauce
  14. 100ml coconut cream
  15. 125ml finely coriander, chopped
  16. 2 x tomatoes, diced


  1. Heat oil in a large saucepan and add spring onion, garlic, ginger, chillies and curry leaves and fry together for 1 minute.
  2. Add chicken, cumin and coriander to the pan and brown the chicken for approximately 10 mins.
  3. Add milk and water to the pan. Stir in KNORR Fresh Ideas pouch contents and bring to the boil while stirring.
  4. Add coconut cream, coriander and tomatoes.
  5. Simmer uncovered for 20-30 mins until the chicken is cooked through.
  6. Serve with poppadoms and sambals.


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Raeesa Kimmie

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