Thai Chicken Curry

Recipe thanks to GS!
Serves: 4-6 people (recipient can be doubled with great results)
1 yellow onion
1/3 cup scallions (white and green parts)
1 sliced red, green and yellow pepper (any color pepper you prefer)*
2 minced garlic cloves
2-1/2 Tablespoons of Green Thai Curry paste (available at most grocery stores)
1 can of full fat coconut milk (14 ounce)
1/4 cup of water or chicken stock
2 tablespoons of fish sauce (use clam juice if you can’t find Asian fish sauce. If you buy a bottle of Asian fish sauce, it will last forever. It doesn’t smell good on its own but it’s an important ingredient in manyThai dishes).
1 or 2 tablespoons of brown sugar
2 lbs of diced, browned chicken
Garnish (optional)
Chopped Thai or Italian basil
Chopped peanuts
Lime wedges
Brown the chicken in the oil over medium heat for about ten minutes (until lightly browned. Don’t worry if chicken isn’t cooked all the way, it will cook in the sauce). Put aside.
In a larger skillet, sauté the onion and peppers for about five minutes. Then add the garlic and curry paste and cook for about 2 more minutes.
Next add the coconut milk, water (or chicken broth), fish sauce and brown sugar and bring to a gentle boil. Then add the chicken and stir. Allow sauce and chicken to simmer for 5 to 10 minutes.
Serve with jasmine rice and optimal lime wedges, peanuts and basil.
*Many vegetables can be used/omitted for this dish. Great options include long green beans, egg plant and/or sliced carrots.
**I have cheated and thrown all of these ingredients (minus the chicken) into a slow cooker. I cook it on low for 2 to 3 hours. Then I add shredded rotisserie chicken into the pot. If I’m super lazy, I’ll use instant jasmine rice (steamed in the microwave). Nobody seems to notice the difference! In addition, shrimp works well for this recipe too but don’t add the shrimp until the end or it will be over cooked. I recommend quickest waiting the shrimp for 3 to 4 minutes in some oil and then adding it into the sauce right before serving.


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