Thai Chicken, Potato and Loquat Curry Recipe

This afternoon we made a Thai chicken curry for dinner, with potato, zucchini, diced fresh tomatoes, freshly picked silverbeet and spring onions, some homegrown kaffir lime leaves, and homegrown loquats!

Being from our own garden, the latter 4 ingredients were completely organic, which makes me chuckle — I know someone who sprays their silverbeet with confidor to keep off bugs, and the leaves still have bite holes. Mine hasn’t been sprayed with anything, and only one leaf had bug holes!

We hope to make many more thai curries over summer, and by then we’ll hopefully be able to recreate tonight’s meal using our own zucchinis.

Aren’t they beautiful! These are off the smaller, second loquat tree we have here. It seems to be a different variety, because the fruit is bigger, a darker orange, and has a longer point on the end. Our trees are absolutely loaded this season — we plan to pick them tomorrow, and make loquat jelly. Stay tuned for recipe & photos 🙂

Mmm.. baby silverbeet… so tender.

Great bunch of spring onions. We bought a couple of huge bunches of spring onions from the chuck out stand at Coles for about 99c. We brought them home and planted them in a row in the vege patch, and gave them a good feed and drink. They were very wilted and sorry looking. A bit of liquid chook poo fixed that! They’ve bunched up nicely.



1/2 jar masaman curry paste (approx 6 heaped table spoons)
a few tablespoons oil
2 large potatoes, cubed
3 spring onions, roughly chopped
10 young silverbeet leaves, roughly chopped
6 loquats, peeled and stoned & sliced into quarters
1 tomato, diced
1 small/medium zucchini, cubed
400ml water
1/4 cup fish sauce
1/4 cup sugar
420ml can coconut milk
6 fresh kaffir lime leaves
600g chicken thigh meat, cubed


  1. In a large pan, heat the oil. Add the curry paste & potatoes and fry for about 5 minutes, stirring often so the potatoes don’t stick.
  2. Add the kaffir lime leaves, cubed chicken, the white portion of the spring onions, and the water, fish sauce and sugar. Mix well and leave to simmer with the lid on for about 30 minutes.
  3. Remove the lid, and add coconut milk, loquats, zucchini, tomato, and the green portion of spring onions, and silverbeet, and stir in well.
  4. Simmer for an additional 10 minutes.
  5. Taste it and adjust seasoning if necessary by adding more fish sauce.
  6. Serve with steamed white rice and lots of the curry sauce.
  7. Enjoy!

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