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Grid Iron Meat

Thai Chicken Curry with Boneless Thighs

A fragrant and comforting Thai-inspired curry made with tender boneless chicken thighs, rich coconut milk, and aromatic spices. Quick enough for a weeknight, but special enough to impress.

INGREDIENTS
  • 1 roasted red pepper, sliced into strips (optional)
  • 4 boneless chicken thighs, cut into bite-sized pieces
  • 1 tbsp vegetable oil
  • 1 tbsp Thai red or green curry paste
  • 400ml tin coconut milk
  • 100ml chicken stock
  • 1 tbsp fish sauce
  • Juice of ½ lime
  • Fresh coriander, chopped, for garnish
  • Optional: sliced red chilli, for heat
METHOD

  1. Heat the oil in a large pan or wok over medium heat. Add the curry paste and cook for 1–2 minutes until fragrant.
  2. Add the chicken pieces and stir to coat. Cook for about 5 minutes, turning to colour evenly.
  3. Pour in the coconut milk, chicken stock, and fish sauce. Stir well and bring to a gentle simmer.
  4. Simmer uncovered for 15–20 minutes until the chicken is cooked through and the sauce has thickened slightly.
  5. Stir through lime juice, and if using, add the roasted red pepper strips to warm through. Taste for seasoning and adjust if needed.
  6. Serve hot over steamed jasmine rice, garnished with fresh coriander and optional sliced chilli.

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Yorkshire Free Range Chicken Thighs 4 x 150g

Yorkshire free range boneless chicken thighs, all grain-fed, hand prepared to order, then air chilled to give you the freshest chicken possible.

Original price was: £9.90.Current price is: £8.95.

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What sides and matches work well with this?

Sides:

  • Steamed jasmine or sticky rice.
  • Stir-fried pak choi with garlic and sesame.
  • Thai cucumber salad with rice vinegar and sugar.
  • Crispy prawn crackers.
  • Roasted peanuts sprinkled on top.

Matches:

  • Flavours like lemongrass, kaffir lime, ginger.
  • Fresh mint, Thai basil, or coriander.
  • Toasted coconut for garnish.
  • Pickled vegetables for acidity.
  • A little palm sugar for sweetness.

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Preparation Time: 10 minutes
Cooking Time: 25-30 minutes

Hot Tips

  • Use thigh meat for best flavour and tenderness.
  • Add green beans, baby corn, or peppers for extra veg.
  • For a creamier curry, reduce the stock slightly.
  • Don’t boil too hard — a gentle simmer keeps the chicken tender.

Pairings

Red Wine

  • Chilled Gamay or Beaujolais with bright fruit.
  • Pinot Noir with soft tannins.

White Wine

  • Riesling with a touch of sweetness.
  • Gewürztraminer with floral spice.

Beer & Cider

  • Thai lager like Singha.
  • Crisp apple cider.

Non-Alcoholic

  • Coconut water with lime.
  • Iced jasmine tea.
  • Sparkling water with mint.

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