Jerk Thai Curry

So we’re doing some re-configuring of the kitchen in the run up to a big party in the house we’re house-sitting. I had some chicken I needed to do something with, and I had some ingredients in the fridge to use up, so I put this marinade together, and it worked pretty darn well.

I’ve called if Jerk Thai Curry, because that’s what it tasted like, like a mad scientist had combined elements of jerk chicken with some of the key elements of classic Thai cuisine. I won’t lie, it is hot, but if you like your food spicy, then you probably won’t rate it too hot. It has a beautiful slow burn in the back of your throat, like a good whiskey. It is great warmed up, but works equally well cold. I recommend serving with rice and a dollop of yogurt.

Serves 4.

For the marinade

  • 30g coriander.
  • 4 cloves of garlic, peeled.
  • 30g muscavado sugar.
  • 2 scotch bonnets.
  • 1 onion, peeled and quartered.
  • 4 tablespoosn soy sauce

For the dish

  • 6 chicken thigh fillets.
  • 2 onions, finely sliced.
  • 2 bell peppers, finely sliced.


  1. The night before you intend to eat, prepare the chicken by removing as much fat from the chicken as possible, and cutting into bite sized chunks.
  2. Put the onion and garlic into a food processor and blend into a rough paste. Then add the sugar, and scotch bonnets and blend for 30 seconds. Finally add the soy sauce and coriander for 30 seconds.
  3. Put the chicken in a bowl, and pour over the marinade. Use your hands to work the marinade into the chicken, then cover with clingfilm and keep in the fridge over night. Wash your hands thoroughly.
  4. When you come to cook, put a tbsp of oil in a deep non-stick frying pan, or wok, and place on a high heat. Add the onions and peppers for 1 minute, then add the chicken for five to seven minutes or until cooked through and firm to the touch.

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