Tamarind-flavoured Thai chicken curry

Tamarind-flavoured Thai chicken curry

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  • 4
  • Easy
  • Carb Conscious Dairy free
  • 20 minutes
  • 20 minutes
  • Paul Cluver Riesling 2013


  • 2 T tamarind paste
  • 2 T canola oil
  • 1 red onion, finely chopped
  • 4 garlic cloves, finely grated
  • 1 x 3 cm ginger piece, grated
  • 2 green chillies, finely chopped
  • 2 t red chilli flakes
  • 1 lemongrass stalk, bruised
  • 2 t ground turmeric
  • 2 T fish sauce
  • 1 x 400 g coconut cream can
  • 1 Woolworths rotisserie chicken, jointed
  • 1 fresh coconut, removed from the shell and cut into large pieces
  • 2 spring onions, thinly sliced, to garnish
  • 4 T coriander, roughly chopped, to garnish

Cooking Instructions

Dissolve the tamarind paste in ½ cup boiling water in a small mixing bowl. Remove any seeds. 2

Heat the oil in a pan over a medium heat. Add the onion, garlic, ginger, chilli, lemongrass and turmeric and fry for 30 seconds, then add the tamarind water and fish sauce. Add the coconut cream and mix through.

Allow to simmer for 10 minutes, then add the chicken and toss through the sauce.

Garnish with the coconut, spring onion and coriander.

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Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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