Balinese Style Chicken Curry

Balinese Style Chicken Curry Recipe

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Betty Bramanis


A delicious creamy and mild chicken curry all the way from Bali. This recipe includes a curry paste you make yourself - yum! Impress your guests or family with this dish which will please almost any curry enthusiast. Due to having a large family, I double the recipe, or triple if we are having guests.

Recipe from "Super food ideas" Australia


☆☆☆☆☆ 0 votes

15 Min
30 Min
Stove Top


  • ·
    2 tb oil
  • ·
    400ml tin (13.5 fl oz) coconut milk
  • ·
    1 tb fish sauce
  • ·
    1 tb brown sugar
  • ·
    1 kilo (2 pounds) skinless chicken thighs, chopped in half

  • ·
    1 red onion
  • ·
    2 garlic cloves
  • ·
    2 cm piece ginger, peeled and chopped
  • ·
    1/3 cup roasted peanuts
  • ·
    1 long red chilli
  • ·
    1 ts ground coriander
  • ·
    1/2 ts ground tumeric
  • ·
    4 fresh curry leaves
  • ·
    2 tb fresh lime juice

How to Make Balinese Style Chicken Curry


  1. Make the curry paste first:
    In a food processor or mortar and pestle, well process the onion, garlic, ginger, peanuts, chilli, ground coriander, ground tumeric and curry leaves. Add the lime juice last. The mixture will be almost smooth.
  2. Heat the oil in a large heavy based frying pan. Add the curry paste and fry, stirring often for 1-2 minutes (until fragrant) Add in the coconut milk, fish sauce and sugar. Bring to the boil.
  3. Add the chicken and reduce heat to low. Simmer for 15 minutes, turn the chicken and simmer for a further 15 minutes.
  4. Serve with fragrant rice and steamed seasonal vegetables.

Printable Recipe Card

About Balinese Style Chicken Curry

Course/Dish: Casseroles
Main Ingredient: Chicken
Regional Style: Asian

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