Easy Creamy Asian Chicken Curry

Easy Creamy Asian Chicken Curry
I love the smell of fresh herbs. Back at home in Thailand, my mom grows galangal, lemon grass, kaffir lime, and many other herbs around our fences and in the garden, and when I walk around the house these beautiful scents swirl in the air, and especially after the rain the fragrances becomes more intense and earthy.

The magic brewing in the kitchen, I remember how my mom sliced and pounded fresh herbs she gathered around the house in the pestle and fried them in luscious coconut milk—how enchanting the ingredients infused and flavors synchronized. A pot of curries and a few side dishes bubbled and sizzled on the stoves while I always helped her with cooking rice on another stove.

creamy asian chicken curry 2

Today I’m cooking with fresh herbs, and if you come by my house you ,will definitely be in love with the fragrance. Galangal, lemon grass, shallots, and fresh green chilis are ground into fine paste in food processor. I cooked the paste in coconut cream. Imagine the scent. It’s divine! I also add turmeric powder to give it the lovely yellow. The curry sauce is rich, smooth and go so well with the mountain of soft rice.

Easy Creamy Asian Chicken Curry


400 gm chicken- sliced

1 stalk lemon grass- sliced

5 cloves garlic

1/4 cup sliced galangal

3 fresh tomato- pureed in food processer

5 shallots

2 tsp turmeric powder

2 fresh green chilis

2 cup coconut cream

1 cup chicken stalk

1 tbsp fish sauce or to taste


1.   In a food processor, grind galangal, lemon grass, garlic, shallots and green chilis until smooth paste.

2.   Heat coconut milk in deep sauce pan, add the paste of fresh herbs and turmeric powder, and  stir fry for 3 minutes.  Add tomato puree and cooked further for 5 minutes.

3.   Add chicken and stir for 1 minute.

4.   Add chicken stock and the rest of coconut milk. Season with fish sauce and sugar. Simmer for 1o-15 minutes or until the chicken is cooked thoroughly and tender.

5.   Serve hot with some rice.

creamy asian chicken curry 3

Now that my curry is ready, I ladle the creamy sauce on top of hot rice. The thick creamy curry sinks in slowly with delicious slivers of juicy chicken left on top. What a beautiful aroma and how wonderfully subtle it was. I’m in food heaven.


More Recipes

Share on social


Don't miss a single post!

Be the first to know about new flavors, upcoming events, recipes and more!

Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


Leave a Comment

Your email address will not be published. Required fields are marked *

Join the mailing list

if you want to connect on a more personal level & get content straight to your inbox – sign up below to be added to the list!

(don’t worry, I’ll never spam you or give out your email address)