Lao Dill Curry Chicken

This aromatic Lao-style chicken curry combines tender chicken thighs with coconut milk, fresh dill, and traditional Southeast Asian flavors. The unique addition of fresh dill sets this curry apart, creating a fragrant and comforting dish that's perfect for weeknight dinners yet impressive enough for guests.

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Course: Main Course

Cuisine: Asian

Keyword: Curry

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings:

Calories: 385kcal

Equipment

Chopping Board

Chef's Knife

Skillet

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

Fresh dill should be added at the end to maintain its bright flavor and prevent it from becoming bitter

Quail eggs can be substituted with halved hard-boiled chicken eggs if unavailable

Adjust the spice level by adding bird's eye chilies or extra curry paste

This curry tastes even better the next day as flavors meld together

Serve with jasmine rice to balance the rich coconut milk base

Kaffir lime leaves can be found in Asian grocery stores or substituted with lime zest

For a lighter version, use light coconut milk or dilute with additional water

Nutrition