Thai Chicken Curry

It’s one of those sweet, sour, spicy soups that makes your taste buds do summersaults.

This recipe serves 8

"Because we use quite a bit of chicken on the menu, I wanted to find a way to use up the delicious broth, and that’s how this recipe was born."


  • 1 onion, finely chopped
  • vegetable oil
  • 1 teaspoon red curry paste
  • ½ teaspoon turmeric
  • 1 teaspoon finely chopped ginger
  • 1 kg diced butternut
  • 3 tablespoons brown sugar
  • 1 tablespoon fish sauce
  • 2 tablespoons lemon juice
  • 1,5 litres chicken poaching liquid, strained
  • 425 ml can coconut milk
  • 1 kg skinless chicken breasts, poached
  • ½ bunch coriander, chopped




Cook the onions until soft in a little vegetable oil in a saucepan. Add the curry paste, turmeric and ginger, and cook until spices are fragrant.  Add the butternut, brown sugar, fish sauce and lemon juice, and cook for 5 minutes more.  Add the poaching liquid and coconut milk, cover and simmer for 10 to 15 minutes until the butternut is soft. Cut the poached chicken into bite-sized pieces, add to the soup and heat through. Finish with coriander leaves and serve with crusty bread.