Thai Chicken Curry

A couple of words about the key components that make this recipe easy and delicious:

Curry paste is a wonderful blend of spices that do all the hard work – Mae Ploy is far and away my favorite.  It’s inexpensive and full of flavor.  I use red curry paste in this recipe but you’ll find many options including green, yellow and Panang – all with different flavors and spices.   I also like the Thai Kitchen curry paste which is sold in a jar. This recipe works well with any of these products.

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Coconut milk adds fabulous flavor and texture to curries – Aroy-D is my favorite brand.  It’s inexpensive, smooth and creamy.  I also like Thai Kitchen –  You’ll find that it has a thick coconut cream at the top of the can and coconut water at the bottom.  Both work well in this curry and I explain how to use them in the recipe.

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You’ll likely find these ingredients at large grocery stores and Asian markets.  The Thai Kitchen products are labeled gluten free and based on the ingredients listed and my internet research, I believe that the Mae Ploy and Aroy-D are gluten free as well, but as always read the label to be sure.

 

Thai Chicken Curry
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This dish takes ordinary chicken and vegetables to a whole new level. You'll love the rich, delicious complex flavors. The heat is easily adjusted to your taste. Everyone in your home will enjoy this dish
Servings Prep Time
4 people 10 minutes
Cook Time
30 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
30 minutes
Thai Chicken Curry
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This dish takes ordinary chicken and vegetables to a whole new level. You'll love the rich, delicious complex flavors. The heat is easily adjusted to your taste. Everyone in your home will enjoy this dish
Servings Prep Time
4 people 10 minutes
Cook Time
30 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
30 minutes
Ingredients
Servings: people
Units:
Instructions
  1. Peel and chop the onion- set aside
  2. Peel the carrots, seed the red pepper and cut them into 1" pieces. Set aside. Now you have your Mise en Place. A fancy French culinary term meaning "putting in place" - cool, right?
  3. Zest the lime and cut it into wedges - set both aside
  4. Change out your cutting board and bring on the chicken. I love this board from JK Adams in Dorset Vermont, the pictures let me know whether I'm using the meat or vegetable side - never the twain shall meet!
  5. Cut the chicken thighs into 2" pieces and sprinkle with the salt and pepper. Feel free to use boneless, skinless chicken breast, if you prefer.
  6. Heat the oil in a large sauté pan, add the onions and sauté until they are translucent - about 5 minutes
  7. Add the curry paste to the pan and stir until fragrant - about 3 minutes. If you are concerned about the spice level start with 1 tbsp or less. You can add more later to reach the perfect spice level for you
  8. Add the coconut milk. If it's smooth and creamy (like the Aroy-D which I've used here) add the whole can. If it has a top of thick cream (like the Thai Kitchen) add the cream and set the water aside.
  9. Stir to combine the coconut milk (or coconut cream) and spices and bring the mixture to a boil
  10. Reduce the heat to low, add the chicken broth, (coconut water if it's still in the can) carrots and red pepper. Simmer for 5 minutes. Taste the mixture and add more curry paste if desired - stir to combine if you do
  11. Add the chicken and cook, stirring occasionally, until the chicken is cooked through - about 20 minutes
  12. Add the lime zest and taste - adjust seasonings as needed
  13. Serve with lime wedges, cilantro (if you like) and rice. Your friends and family will thank you!
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1 thought on “Thai Chicken Curry”

  1. i made this now for dinner tonight! Doubled it so my grand daughter could have some when she comes tomorrow (still only used 1TB of curry paste because of her. The rest of us like it spicy or “bloody stool” hot, so might have to add curry to the grown ups). Only had 1 carrot so I cut up a yam too. Smells glorious. I will let you know!

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