After trying Thai in your kitchen, you’ll be reluctant to ever eat at or order from a Thai restaurant again. The first time I ever made Thai food myself, I couldn’t believe how easy and cheap it was! And the taste? I have to admit it’s restaurant worthy. And you know what you’re putting into it! It’s a serious win-win situation.
Thai Chicken Curry
Ingredients
- 1 can coconut milk
- 1 1/2 tsp Thai curry paste
- 1 bell pepper sliced
- 1 white or red onion sliced
- 1 lb. chicken breast or tenders cut into strips or bite-size
- 1 tbsp honey or brown sugar
- 1 tbsp fish sauce
- 1 tsp ginger paste or minced
- 1 cup chopped tomatoes seeded
- fresh basil leaves torn
- frozen green peas
- juice of half a lime
- salt
Instructions
Bring about 1/4 can of coconut milk and Thai curry paste to a boil over medium-high heat in a large skillet, stirring to mix thoroughly. Add bell pepper and onion slices, and sauté until slightly softened, about 5 minutes. Add chicken, remaining can of coconut milk, honey (or brown sugar), fish sauce, and ginger. Stir and cook until chicken is thoroughly cooked, about 5 minutes. Add tomatoes, basil, frozen peas, and lime juice, and allow to simmer for about 1 minute. Season with salt according to taste.
First prep your veggies. And don’t be limited by these. You can add whatever your little heart desires. I used these yellow sweet mini peppers instead of bell peppers, because they were in the fridge being ignored.
Then cut your chicken anyway you want. I cut them into sashimi-looking pieces, because I wanted to feel like a sushi chef.
And these are the rest of the ingredients, minus the ginger paste. If you buy a little jar of the Thai red curry paste, it will last forever. Same goes for the fish sauce. I usually use the Three Crabs brand fish sauce, but this Thai Kitchen brand was lingering in my fridge for a while.
Bring 1/4 can of coconut milk and curry paste to a boil over medium-high heat, stirring to mix.
Sauté pepper and onion slices for about 5 minutes.
Add chicken, remaining can of coconut milk, honey (or brown sugar), fish sauce, and ginger. Cook for about 5 minutes or until chicken is cooked thoroughly.
Then add your tomatoes, basil, frozen peas, and lime. Simmer for about 1 minute. Doesn’t my nail color look great against the lime?
Forgot to add my frozen peas. I feel like frozen peas are almost a must for this. Not only does it add color, but I love the texture of them in every bite. Of course you have to use frozen peas for that almost-crunch. No canned peas please.
Add salt to taste, and garnish with fresh basil to be fancy. A bowl of steaming rice is also a must.
Wasn’t that super easy?
Ingredients
• 1 can coconut milk
• 1 1/2 tsp Thai curry paste
• 1 bell pepper sliced
• 1 white or red onion sliced
• 1 lb. chicken breast or tenders cut into strips or bite-size
• 1 tbsp honey or brown sugar
• 1 tbsp fish sauce
• 1 tsp ginger paste or minced
• 1 cup chopped tomatoes seeded
• fresh basil leaves torn
• frozen green peas
• juice of half a lime
• salt
Instructions
Bring about 1/4 can of coconut milk and Thai curry paste to a boil over medium-high heat in a large skillet, stirring to mix thoroughly. Add bell pepper and onion slices, and sauté until slightly softened about 5 minutes. Add chicken, remaining can of coconut milk, honey (or brown sugar), fish sauce, and ginger. Stir and cook until chicken is thoroughly cooked, about 5 minutes. Add tomatoes, basil, frozen peas, and lime juice, and allow to simmer for about 1 minute. Season with salt according to taste.
2.2
http://cynthiakim.com/2012/02/17/thai-chicken-curry/
