Wednesday, February 2

Thai Chicken Curry

Homemade Thai chicken curry that's quicker than delivery

Thai Chicken Curry

I absolutely love Thai food, but I have pretty high standards for the take-out places I use. I really haven't found one I like within delivery range, so I decided to make one of my favorite dishes on my own: chicken curry. I've made more complicated versions of chicken and vegetable curry before, but to save time, I like to use store-bought Thai curry paste. I adjusted this recipe to add some heat, but the whole meal was still ready in thirty minutes. Make sure serve some rice with it to soak up all the rich, coconut-milky sauce.

Note: I used red curry paste in this recipe, but you can also use green curry paste for a slightly different color and flavor.

Related Recipes:
- Red Curry Fish with Peanuts & Cilantro
- Thai Curry Chicken Drummettes
- Shrimp in Thai Curry Sauce

Thai Green Curry with Chicken:
  • Heat 1 tbsp. vegetable oil in a large saucepan.
  • Add 1 chopped red onion and 1 tbsp. curry paste; stir for 2-3 minutes or until onions are soft.
  • Add 1 can coconut milk, 2 tsp. fish sauce, 1 tsp. sugar, and 1 tsp. Sriracha hot sauce.
  • Bring sauce to boil and add 1 thinly sliced red bell pepper, a sliced boneless skinless chicken breast, and a large pinch of salt.
  • Cook 5-8 minutes until chicken is cooked through.
  • Stir in the juice of 1/2 lime and check for seasoning.
  • Divide into bowls with and garnish with fresh basil leaves.

Serves two