Jamaican - Thai Curry

Recipe by
Total Time:
45-60 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Thai Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • 1.5 to 2 pounds - Chicken pieces (650-900 grams)
  • 3.5 cups - Coconut milk (2 cans)
  • 5 or 6 - Green onions, trimmed to about 6 inches (7 or 8 cm) each
  • 2 tsp - whole dried all spice berries (you can substitute a mixture of cinnamon, cloves and Nutmeg if you can't or don't want to get all spice)
  • 2 tbsp - packed fresh thyme Leaves (or 2 tsp dried)
  • 2 inch piece - ginger, peeled
  • 6 cloves - garlic (more or less, according to your preference)
  • Ripe (orange) Habanera or Scotch Bonnet chillies to taste (remove seeds, use skin)
  • Juice of 1/2 of a lime
  • Salt to taste

How to Make Jamaican - Thai Curry

  • Grind the green onions, allspice, thyme, ginger, garlic, and chillies to a smooth paste.
  • Add some of the coconut milk if you need to.
  • Put half of the coconut milk in a pan and boil it until it is reduced by about half.
  • Add the ground paste and cook over medium-high heat, stirring, until the raw smell is gone.
  • Add the remaining coconut milk and bring to a boil.
  • Add chicken and salt. Bring to a boil again, stirring constantly.
  • Reduce heat and simmer uncovered until the chicken is tender and the sauce is at the desired thickness.
  • It should be not too thin but not too thick either.
  • Stir in the lime juice and remove from heat.
  • Serve over plain white rice. You should have plenty of sauce to flavour the rice.