Aromatic Lao Dill Curry Chicken Recipe
I can already picture the skeptical look on your face – dill in curry? Trust me, I get it. Before you dismiss this as some bizarre fusion experiment gone wrong, hear me out. This Lao masterpiece transforms humble chicken thighs into something extraordinary, where fresh dill doesn’t just complement the rich coconut curry base, it absolutely steals the show. There’s a reason this dish has been quietly perfecting itself in Southeast Asian kitchens for generations, and once you understand the magic behind it…
Why You’ll Love this Aromatic Lao Dill Curry Chicken
While most curry recipes leave you hovering over the stove for what feels like hours, this Lao dill curry chicken delivers restaurant-quality flavors in about 45 minutes.
I love how the fresh dill transforms ordinary curry into something extraordinary, adding this bright, herbaceous note that’ll make your taste buds dance.
The coconut milk creates a silky base that’s rich without being heavy.
Those tender chicken thighs practically melt in your mouth, while the bamboo shoots add satisfying texture.
Best part? You probably won’t find this unique flavor combination at your local Thai restaurant.
What Ingredients are in Aromatic Lao Dill Curry Chicken?
This aromatic Lao dill curry chicken brings together ingredients that create something truly magical in your kitchen. The combination might seem unusual at first glance, but trust me when I say these flavors work together like they were meant to be best friends.
You’ll find most of these ingredients at your regular grocery store, though a trip to an Asian market will give you the best selection for items like kaffir lime leaves and quail eggs. Don’t worry if you can’t find everything though – this curry is forgiving and adaptable to what you have on hand.
Ingredients:
- 1 pound boneless skinless chicken thighs, cut into pieces
- 1 tablespoon red curry paste
- 6 garlic cloves, minced
- 1 can (13.5 oz) coconut milk
- Bamboo shoots (to taste)
- Baby corn (to taste)
- Kaffir lime leaves
- Fish sauce (to taste)
- Sugar (to taste)
- MSG (to taste)
- Quail eggs
- Potatoes, chopped
- Carrots, chopped
- Asian basil
- Fresh dill, chopped
About These Special Ingredients
The star of this show is definitely that fresh dill. While most people think dill belongs only with salmon or pickles, Lao cuisine embraces this herb in curries where it adds an almost floral brightness that cuts through the rich coconut base.
Kaffir lime leaves might be new to your spice cabinet, but they’re worth seeking out. These glossy, double leaves have this incredible citrusy aroma that regular lime zest just can’t match. If you can’t find them fresh, dried ones work fine, or you can substitute with regular lime zest in a pinch.
Quail eggs are tiny little gems that add both visual appeal and a creamy texture different from chicken eggs. Asian markets usually stock them, but if you’re striking out, just skip them or use halved hard-boiled chicken eggs instead. The world won’t end, I promise.
MSG gets a bad rap, but it’s simply a flavor enhancer that brings out the umami in this dish. If you’re not comfortable using it, just add a bit more fish sauce or even a splash of soy sauce to boost those savory notes.
How to Make this Aromatic Lao Dill Curry Chicken
Making this aromatic Lao dill curry chicken is like conducting a little symphony in your kitchen, where each step builds on the last to create something that smells absolutely incredible. The process might seem involved at first, but once you get into the rhythm, it’s actually pretty straightforward.
Getting Started with the Base
First things first – if your 1 pound of chicken thighs still has skin on them, you’re going to want to remove it and sauté that skin until it gets crispy. This step is pure genius because you’re fundamentally making your own flavored oil. The skin renders out all that chicken fat, which becomes the foundation for building your curry’s flavor.
Once the skin is crispy, remove it and save that golden oil in the pan.
Now comes the aromatic magic. Add your 1 tablespoon of red curry paste and those 6 minced garlic cloves to that reserved chicken fat. Cook this mixture until it becomes fragrant, which usually takes about a minute or two.
You’ll know it’s ready when your kitchen starts smelling like a Thai restaurant and your neighbors start peeking over the fence.
Building the Curry Base
Here’s where things get interesting. Pour in half of your 13.5-ounce can of coconut milk and mix it well with the curry paste mixture. This creates what chefs call a “base,” but I like to think of it as the foundation of deliciousness.
The coconut milk should combine with the curry paste to create this beautiful, orange-tinted sauce that coats your spoon.
Add your chicken pieces and any bones you might’ve saved (they add incredible flavor), then pour in the rest of that coconut milk. Bring this whole mixture to a boil, then settle into a gentle simmer.
This is where patience becomes your friend, because rushing this step means missing out on all those flavors melding together.
Adding the Supporting Cast
After the chicken has been bubbling away happily, it’s time to add your bamboo shoots and baby corn – however much makes your heart happy. Toss in some water if the curry looks too thick, along with those precious kaffir lime leaves.
Let everything simmer together for about 30 minutes, which gives the vegetables time to absorb all those wonderful flavors while the chicken becomes tender enough to cut with a fork.
The Final Flavor Symphony
Now comes the seasoning dance. Add fish sauce, sugar, and a pinch of MSG to taste. This is where you become the conductor, tasting and adjusting until the flavors sing in harmony.
Too salty? Add a bit more sugar. Not savory enough? Another splash of fish sauce will do the trick.
Gently add your quail eggs, chopped potatoes, and chopped carrots, along with some Asian basil. Let everything simmer for another 15 minutes until the potatoes are fork-tender and the carrots have that perfect bite to them.
The Dill Finale
Here’s the essential part that separates this curry from all others – turn off the heat completely before stirring in your fresh chopped dill.
This preserves all that bright, herbaceous flavor that makes this dish so special. If you add the dill while it’s still cooking, you’ll end up with sad, wilted herbs instead of that fresh pop of flavor that makes people ask for your recipe.
The result should be a rich, aromatic curry that’s somehow both comforting and exotic at the same time. The dill adds this unexpected brightness that cuts through the coconut richness, while all those other ingredients create layers of flavor that keep your taste buds guessing with every bite.
Aromatic Lao Dill Curry Chicken Substitutions and Variations
One of the beautiful things about Lao dill curry chicken is how forgiving it can be when you’re staring at your pantry, realizing you’re missing half the ingredients.
Can’t find kaffir lime leaves? Regular lime zest works in a pinch. No quail eggs? Chicken eggs, halved, give you that same rich texture.
I’ll swap chicken thighs for drumsticks or even breast meat if that’s what I’ve got.
Baby corn missing? Skip it entirely, or toss in green beans.
No Asian basil? Thai basil or even regular basil keeps the aromatic party going without missing a beat.
What to Serve with Aromatic Lao Dill Curry Chicken
Three bowls of jasmine rice disappear faster than I can refill them when this curry hits the table.
That fragrant, coconut-rich sauce practically demands rice as its partner, soaking up every drop of dill-infused goodness.
I always set out bird’s eye chilies for the heat seekers in my family.
Fresh cucumber slices provide cooling relief between bites, while crisp lettuce cups turn this into an interactive meal.
Sticky rice works beautifully too, especially if you’re feeling traditional.
A simple green papaya salad adds textural contrast, and honestly, steamed vegetables never hurt anyone’s conscience after indulging in curry.
Final Thoughts
This curry has become my weeknight superhero, swooping in when I need something that tastes like I spent hours in the kitchen but actually took forty-five minutes.
The dill transforms everything, turning ordinary curry into something that’ll make your neighbors wonder what magical things you’re doing in there.
I love how forgiving this recipe is.
Too much fish sauce? Add coconut milk.
Forgot the lime leaves? Still delicious.
It’s like having a culinary safety net that catches all my kitchen fumbles and turns them into dinner wins.
Lao Dill Curry Chicken
Equipment
Ingredients
- 1 pound boneless skinless chicken thighs cut into pieces
- 1 tablespoon red curry paste
- 6 garlic cloves minced
- 1 can 13.5 oz coconut milk
- 1 cup bamboo shoots
- 1 cup baby corn
- 4-5 kaffir lime leaves
- 2-3 tablespoons fish sauce
- 1 tablespoon sugar
- 1/2 teaspoon MSG optional
- 6-8 quail eggs
- 2 medium potatoes chopped
- 2 medium carrots chopped
- 1/4 cup fresh Asian basil leaves
- 1/2 cup fresh dill chopped
- 1 cup water
Instructions
- If using chicken with skin, sauté chicken skin until crispy, remove skin, and reserve the rendered oil. If using skinless thighs, use 2 tablespoons of vegetable oil instead.
- In the same pan, cook red curry paste and minced garlic in the reserved oil over medium heat until fragrant, about 2-3 minutes.
- Add half of the coconut milk to the pan and mix well with the curry paste until combined.
- Add chicken pieces and any bones to the pan, then pour in the remaining coconut milk. Bring to a boil.
- Add bamboo shoots, baby corn, water, and kaffir lime leaves. Reduce heat and simmer for 30 minutes.
- Season the curry with fish sauce, sugar, and MSG to taste. Add quail eggs, chopped potatoes, carrots, and Asian basil. Simmer for an additional 15 minutes until vegetables are tender.
- Remove from heat and stir in fresh chopped dill to preserve its flavor and aroma.
Notes
Nutrition
Frequently Asked Questions
Can I Make This Curry Ahead of Time and Reheat It?
You can definitely make this curry ahead of time. I’d recommend adding the fresh dill after reheating to maintain its bright flavor. The curry actually tastes better the next day as flavors meld together.
How Long Does Leftover Lao Dill Curry Chicken Stay Fresh?
I’d recommend storing your leftover curry in the refrigerator for up to three days. The fresh dill will lose some potency over time, but the flavors actually meld beautifully together.
What’s the Difference Between Lao and Thai Curry?
I’ll explain the key differences between Lao and Thai curry. Lao curries typically use more herbs like dill and basil, have milder heat levels, and incorporate unique ingredients like bamboo shoots and quail eggs compared to Thai versions.
Can I Freeze This Curry for Meal Prep?
Yes, I’d freeze this curry without the fresh dill and potatoes since they don’t freeze well. I’ll add fresh dill when reheating and substitute potatoes with firmer vegetables for better texture.
Is This Curry Supposed to Be Spicy or Mild?
This curry’s typically mild to medium spicy from the red curry paste. I’d suggest starting with one tablespoon as written, then adding bird’s eye chilies if you want more heat.