Singapore Chicken Curry

Singapore Chicken Curry

Chef Dan Maher



Preparation Time: 20 minutes
Cooking Time: 90 minutes
Makes 4 portions


  • 2 pounds boneless skinless chicken thighs

  • 1 tbsp oil

  • 3 oz red chilies

  • 2 tbsp minced ginger

  • 2 tbsp chopped lemongrass

  • ½ cup red curry paste

  • ½ pound diced potatoes

  • 12 oz coconut milk

  • 12 oz cooked ramen noodles or brown rice


  1. Finely chop or puree the red chilies, ginger, and lemongrass.

  2. In a medium sauce pot add 1 tbsp of oil and add the chilies, ginger, and lemongrass puree. Cook on medium heat for 7 minutes, stirring often.

  3. Add the chicken thighs to the pot and sauté for 4 minutes till slightly brown.

  4. Add the red curry paste and cook for 3 minutes.

  5. Add the potatoes and coconut milk and stir together.

  6. Simmer on medium-low heat for about an hour and a half.

  7. Serve over cooked ramen noodles or brown rice.