Slow Cooked Coconut Chicken Curry

Such a delicious curry recipe, this dish is just divine! Definitely one we will cook again and again. So easy to make. ❤️


  • 500g baby potatoes
  • 8 chicken thighs, skin-on and bone-in
  • Sea salt flakes
  • 1 tablespoon extra virgin olive oil
  • 100g Shemin’s Massaman Curry Paste or Shemin’s Indian Curry Paste
  • 500ml chicken stock
  • 400ml can coconut milk
  • 1 stalk lemongrass, split (optional)
  • 60ml kecap manis (or use 1tsp palm / brown sugar and 1tbsp soy sauce)
  • basil leaves, to serve
  • 200g green beans, blanched


  1. Preheat oven to 200°C (400°F). Place the potatoes and chicken, skin-side up, in a deep-sided roasting tray. Sprinkle with salt, drizzle with oil and cook for 30 minutes.
  2. Remove the chicken from the tray. Add the Shemin’s Massaman Curry Paste, stock, coconut milk, lemongrass and kecap manis, to the tray and mix to combine. Return the chicken to the tray, skin-side up. Cook for 40 minutes or until the potatoes are golden and the chicken is tender. Top with basil and pepper, and serve with green beans.
Serves 6

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