Thai Chicken Curry Recipe To Die For
Hey Guys! I’m excited to share with you one of the Gullicksrud’s go to dishes. It is Thai Chicken Curry. It got a little bit of a kick, and it is great over rice! It’s a great make ahead of time for the week’s lunches and it’s fast enough you can make it on a weeknight.
- 2 tablespoons vegetable oil
- 1 ½ cups water
- 1 – 4 oz can or jar of Red Curry Paste. (In the picture I have a can of Red Curry Paste, for some reason or another, I find the can paste spicier than the jar paste, so it’s up to you. You can find this in the ethnic foods aisle at any grocery store)
- 1 can of coconut milk – you can also use coconut cream, but the only place I can find that is at Trader Joe’s. I would highly suggest NOT using the “light” version of the coconut milk.
- ¾ lb carrots – I absolutely love the carrots in this, so I probably put in closer to about 1 lb. Peeled and cut into 1 inch chunks.
- 1 green pepper – cubed. You could also use a red or yellow pepper, but I use green, mostly because they are the cheapest.
- ¾ lb sweet potato – peeled and cubed.
- 1 pound boneless skinless chicken breasts cubed
- Rice – to serve with the Curry.
1) Take the Chicken out of the freezer and put it into the microwave to defrost, because who remembers to take the chicken out before they go to work.
2) Peel and Chop the carrots, sweet potato, green pepper, and onion.
3) Cut up the chicken. I do this as the last thing I cut up, so then I can use the same knife and cutting board for everything, cut the chicken and throw the knife and the board into the dishwasher.
4) Heat a large pot or a Dutch Oven on the stove over medium heat with the 2 tablespoons of vegetable oil.
5) Add the Red Curry Paste, stir it around the bottom of the pot to break it up. It smells so good!
6) Add the onion, pepper, and carrots. Let that cook for about 8 minutes while you stir occasionally, so none of the food gets stuck to the bottom of the pan.
7) Add the chicken, coconut milk, and sweet potato to the pot. Stir very well to mix all the ingredients.
8) Add the 1 ½ cup water. Stir well again.
9) Bring it to a boil, then bring it down to a simmer and let it simmer for about 15-20 minutes, until the chicken is cooked through. Make sure to check the potatoes too, you should be able to stick a fork into one of the pieces of potato fairly easily to know they are done.
10) Put some rice in a bowl and put the curry over it.
11) If you want more “kick” add some Siracha.
The longest hands-on part, which takes about 15 minutes, is chopping up all of the ingredients.
If you chop your ingredients before hand, just put them all into a ziplock bag. Just make sure to put the chicken in its own bag.
Then when you go to make it, add the paste, just dump all the veggies in the pot, cook for around 8-10 minutes; add the milk, chicken and water. Bring it to a boil, simmer, and simmer for 15-20 minutes.
I'd love to hear some of your favorite recipes. Leave your questions, comments and feedback below!
Thanks for reading.