Recipe: Thai chicken and prawn curry

Longing for a bit of Southeast Asian travel? You can’t really travel at the moment but chef Zacharia Maseko shares his Thai curry recipe to give you a taste of the east

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Tickle your taste buds with chef Zacharia Maseko’s creamy Thai chicken and prawn curry.

You may not be able to travel amid the global pandemic, but Maseko’s flavourful, aromatic, rich, creamy, and spicy recipe will have you dreaming you are in Southeast Asia.

This winter meal is sure to hit the spot leaving you begging for more spoonfuls.

READ: Boyhood dreams now reality for KZN chef


1.2kg chicken breast fillet

600g queen prawns, cleaned and deshelled

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40g butter

60ml olive oil

2 large onions peeled and diced

20g garlic crushed

20g fresh ginger crushed

40g red curry paste

15g curry leaves

20g Garam masala

20g turmeric powder

20g chili powder

15g coriander fresh

1 fresh lemon squeeze

10g crushed black pepper

Pinch of salt

Pinch of white pepper

40ml coconut cream

400g of rice, cook


  1. Cut the chicken breast into cubes, marinade it with the squeeze of lemon, half of the olive oil, and crushed black pepper.
  2. Melt the butter in a pan and add the remaining olive oil.
  3. Add onion, garlic and ginger and allow cooking to a light brown colour.
  4. Add the spices and allow cooking for about 10 to 15 minutes to release the curry flavours in a low heat.
  5. Add the red curry paste.
  6. Mix in the chicken and allow to cook, adjusting the consistency of the curry with small quantities of water as the curry thickens.
  7. Once the chicken is cooked, add the peeled prawns and finish the dish with coconut cream to give it a thick, creamy consistency.
  8. Serve with rice and garnish with coriander leaves and prawn.

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