Thai Curry Dish

Preparation time: 60 minutes

Cooking time: 30 minutes

Serves: 2-3 people


Coconut oil

200g chicken (or any protein ie. tofu), chopped

1 lemongrass, white/pink area bruised, outside skin removed, diced very small pieces

1 tbsp ginger, grated

4 garlic cloves, minced

2 spring onions, (white parts and roots, well cleaned) diced (keep the green parts for topping)

2-3 tsps curry powder (you may want to add smoked paprika, turmeric, cumin)

1 chilli (optional), diced

1 red onion, diced

½ red capsicum, diced

1/2 zucchini (optional), diced

1 tin coconut milk

1/2 tin water (in the coconut milk tin after pouring)

1 cup brown basmati rice, pro-rice, pulse pasta, or quinoa

3 kaffir (lime) leaves (if using rice)

2 mushrooms (optional), thinly sliced

1/2 lime

Sesame oil or seeds (topping) – optional

Toasted nuts of your choice (topping)

Coriander or parsley (topping)

Spring onion – green parts, diced (topping)

Quarter of lime for each serving





  1. Prepare all ingredients first
  2. Put a wok or large frypan on the stove on medium heat
  3. Add 1 tbsp oil
  4. Add the protein – cook 5 mins – stirring
  5. Take out protein and put it in a bowl to rest with foil over it
  6. Add 1 tbsp oil
  7. Add lemongrass – cook 2 mins (do not burn)
  8. Add the ginger, garlic, and spring onion – cook 2 mins – stirring
  9. Add the curry powder and chilli, stir well
  10. Add the onion, capsicum, and zucchini – cook 2 mins – stirring
  11. Pour coconut milk and water in – cook 10 mins – stirring
  12. Cook the rice / pasta / quinoa (follow its package instructions) – add the kaffir leaves
  13. Add the mushroom and the cooked protein to the pan – cook for 10 mins – stirring
  14. Add salt and pepper – taste to make sure there is enough flavour. If required, add more spices.
  15. Add some lime juice as this will create the Thailand taste.
  16. Cook for 10 mins on simmer – stirring
  17. Meanwhile, prepare nuts for toasting in a separate frypan
  18. Serve with toppings of sesame oil or seeds, toasted nuts, fresh herbs, and lime