• Chicken curry with papaya coriander salsa (Loving Gluten Free)Source: Loving Gluten Free

Using the thigh of the chicken makes for a more tender curry, marinated in a fresh, homemade lemongrass and coconut paste.






Skill level

Average: 4.2 (25 votes)


  • 1 kg chicken skinless thighs, each thigh cut into 2 - 3 pieces
  • 2 tbsp coconut oil
  • 1 brown onion, diced
  • 250 ml (1 cup) chicken stock
  • 270 ml can coconut milk
  • 1 tbsp light gluten-free soy sauce or tamari
  • 1 tbsp fish sauce
  • juice of 1 lime
  • 1 tsp caster sugar
  • steamed jasmine rice, to serve

Curry paste

  • 1 lemongrass stalk, white part only, bruised and finely sliced
  • 3 garlic cloves, bruised
  • 3 cm piece of ginger, peeled and finely grated
  • 1 tsp ground cinnamon
  • 1 tsp ground cumin
  • ¼ tsp chilli powder
  • zest of 1 lime
  • 3 tbsp coconut oil, melted
  • 1 tbsp fish sauce

Papaya coriander salsa 

  • 1 small ripe papaya, peeled and diced 
  • ½ red onion, finely diced
  • handful of coriander sprigs, chopped
  • juice of 1 lime
  • 1 tsp finely chopped mild red chilli (optional)

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Marinating time: 1 hour - overnight (if time permits)

1. For the curry paste, place all the ingredients in a food processor and blitz to form a paste. 

2. Place the chicken in a large bowl. Add the curry paste, toss to coat well, then cover and refrigerate for at least 1 hour or overnight if time permits. 

3. Heat half the coconut oil in a large frying pan over medium-high heat. Cook the chicken in batches, for a few minutes on each side to brown. Remove from the pan and set aside.

4. Add the remaining oil to the pan and cook the onion over medium-high heat for 1 minute, scraping the bottom of the pan to capture any sticky bits. Add the stock and scrape the bottom of the pan again. Add coconut milk, soy sauce, fish sauce, lime juice and sugar and stir to combine. Return the chicken and any juices to the pan. Reduce the heat to as low as possible and simmer, uncovered and stirring occasionally for 1 hour or until thickened and the chicken is very tender.  

5. Meanwhile, for the papaya coriander salsa, combine all the ingredients in a bowl. 

6. Serve the chicken curry with steamed jasmine rice and papaya coriander salsa.


Catch Helen Tzouganatos whipping up lush gluten-free meals alongside guests in the brand new first series of Loving Gluten Free on SBS and SBS On Demand.