Thai Chicken Curry
Curry, whether it be Thai, Indian or Nepalese or anything, seem to be growing in popularity-and for good reason!!
This dish is relatively quick to make, healthier than many alternatives, is spiced with full flavor, and can be tailored to your preferences.
This time around, we did a Thai chicken curry. This is different from the popular Indian-style curry as Indian-curries tend to have more tomato-based sauces and different spices.
Please note below, that we use “curry powder,” which is the center of flavor for the dish. This powder is a combination of various ingredients and curry powders vary with the type and amount of the different ingredients. Typically, curry powders include a mix of turmeric, cumin, ginger, coriander or even things like fenugreek or cardamom.
So, if you haven’t drank the curry-Koolaid, it’s time to get on board with this delicious recipe. It’s popular in Asia, Africa, Europe and gaining steam in Australia and the Americas. Let’s get cookin’!
- 1 lb Chicken breast or tenders
- 2 T. Olive or coconut oil
- 1 t. Black pepper
- 2.5 T., or to taste, Red curry paste
- 1 can Coconut milk
- 1 T. Fish sauce
- 2 T. Olive oil
- 1 t. Ginger, fresh, chopped
- 1 t. Garlic, fresh, chopped
- 1 t. Organic chili powder
- 1 t. Organic curry powder
- 1 Yellow onion, sliced
- 2 Cups green beans
- 1 Red bell pepper, sliced
- 1/2 t. sugar
- 1 handful cilantro, chopped
- Set a medium or large non-stick pan on the stove, and turn to medium-high heat
- Add 1 T. olive or coconut oil to pan
- On a cutting board, cut chicken into bite-size pieces
- Once pan is heated, add chicken and black pepper
- Stir fry until cooked through (about 5 minutes)
- Remove chicken from heat and set aside
- In same pan, add 1 T. olive or coconut oil and heat up (about 1 minute)
- Add ginger and garlic and saute about 1 minute
- Add onions and saute about 2-3 minutes
- Add green beans and pepper and saute another 2-3 minutes
- Make room in the pan (about 4inch circle), and add curry powder and chili powder
- Allow two spices to bloom in the pan, about 30 seconds
- Add coconut milk, fish sauce and curry paste, and stir
- Bring to simmer then turn heat from medium-high to low
- Add back in chicken and give it a quick stir
- Cover and let simmer, about 5 minutes
- Serve in bowls with cilantro on top as a garnish
- You can use vegetables other than pepper, onion or beans. Eggplant, carrots or cauliflower work well.
- This recipe can also be done using shrimp, beef, pork or even sans-meat.
- Try to chop the cilantro later in the process, rather than in advance. Some people think that cilantro tastes like dish soap, if cut in advance