Thai Chicken Curry

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The latest recipe swap theme was “Asian” which resulted in my first foray into making curry. I’ve actually never had curry before so I have no idea what it’s supposed to taste like (or how authentic this recipe is) but we really liked it.

I did this week’s grocery shopping on my way home from work Tuesday at a smaller store than we usually go to. It didn’t have everything I wanted for this recipe so I ended up with some substitutions – red curry paste instead of curry powder and mixed stir fry veggies instead of snow peas. It was a little different than intended, but awesome.

My variation is below – for the original recipe click the link to A Taste of Home Cooking.

Thai Chicken Curry
(adapted from A Taste of Home Cooking)
Serves 2

1 cups white rice (basmati or jasmine is best)
1/2 lb. boneless chicken breasts, cut into pieces
Red pepper flakes, to taste
Vegetable Oil
1/2 small onion, diced
1/2 red bell pepper, sliced into thin strips
1 garlic clove, minced
1 t. red curry paste
1 t. sugar
1/8 t. ginger
1/2 c. chicken broth
1/2 c. unsweetened coconut milk
1 1/2 c. stir fry vegetables
Juice and zest of 1 lime
Salt and Black Pepper

Cook the rice and set aside.

Toss the chicken strips in a bowl with salt, pepper, red pepper flakes and 2 tablespoons of oil. Heat a skillet over high heat and cook the chicken until they start to brown. Once there is no pink, scoop the chicken onto a plate.
 
Lower the pan heat to medium-high and add a bit more oil. Slide in the onions and cook, stirring until they turn translucent (4-5 min). Add the red bell pepper and garlic and cook another 2 mins. Add the curry powder, sugar and ginger and cook 1 more min. Add the broth and coconut milk and turn the heat up to high. Bring to a boil, then lower heat to medium-high. Cook, stirring often until the sauce reduces, 7-8 min. Slide the chicken back in and add the snow peas. Cook for a min or two, add the lime juice and zest and season with the salt and pepper to taste.

Serve over rice.