17
Feb 12

Thai Chicken Curry

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?

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.
http://cynthiakim.com/2012/02/17/thai-chicken-curry/


24
Aug 11

Skinny Chicken Curry

It’s so difficult for me to write recipes for things that I just make on my own, because I never measure. And even if I can get an idea of how much stuff I started out with, I add more of this and more of that as I cook, that I totally lose track. It’s a bad habit of mine…throwing things into my food no reservations. Let me attempt to write this “recipe”…

The reason I call it ‘Skinny’ is because it’s almost fat-free (if you want it to be) with very little carbs (also, if you want it to be). Sometimes I like being a fatty, but when you can be skinny without sacrificing any of the taste, why not?? And believe me…you won’t even know that it’s a skinny curry.

One more thing, I made a whole batch enough for about 4-6 servings.  You can freeze it and just pop it in the microwave later on for a quick meal when you don’t feel like creating cleaning up a giant mess.  I don’t mind creating a giant mess…I just hate cleaning it up after.

Skinny Chicken Curry

Ingredients:

  • 3-4 Chicken breasts
  • Any veggies you have in the kitchen…I used white and purple onion, jalapeño, carrot, celery, and cilantro for garnish
  • Minced garlic
  • Minced ginger
  • Olive oil
  • Curry powder, 4-5 tbsp
  • Ground cinnamon, 1 tbsp
  • Paprika, 1 tbsp
  • Brown sugar, 2 tbsp
  • Tomato paste, 2 tbsp
  • Plain yogurt (I used fat-free), 1-1 1/2 cup
  • Coconut milk (I just used regular fat-free milk), 1/2 cup
  • 1 Lime
  • Cayenne pepper, 1 tsp
  • Salt and pepper to taste

Directions:

  1. Rinse chicken breasts, pat dry, and cut into bite-sized cubes. Trim any unwanted fat.
  2. Prepare all veggies, including garlic and ginger (minced).
  3. Heat a generous amount of olive oil in medium heat and sauté veggies.
  4. Once veggies are slightly cooked, add garlic, ginger, curry powder, cinnamon, paprika, brown sugar, and some salt. Mix it around for 1-2 minutes.
  5. Add chicken, tomato paste, yogurt, and milk.
  6. Let it simmer and stir constantly.
  7. When chicken is fully cooked, add the juice of 1 lime, cayenne pepper, and salt and pepper according to taste.

Warning: You may need to add sugar or more yogurt while cooking based on your taste buds’ happiness.

Once upon a time, there was a family of chicken breasts…Papa chicken, Mama chicken, and Baby chicken. Doesn’t it look like that?? Anyways…………………Rinse the chicken breasts, pat them dry, and cute them into bite-size pieces.  You can trim the fat on it if you want. I did, because this is for my Skinny Chicken Curry.

Place the chicken pieces into a bowl.  If you want (and this is totally optional), add some cooking sake and pepper while they wait to be cooked. Do you mind working with raw chicken? I know some people do, but I don’t mind at all. The only thing I hate is washing my hands constantly.

Prep all the veggies.  I always think the more the merrier, but hubby disagrees. Oh well, I’m cooking, so more it is.  And don’t be shy with the garlic and ginger.

Heat a pan with olive oil, and let the veggies sweat a little. Aren’t the colors so pretty? I love purple onions.

Now add the garlic, ginger, curry powder, cinnamon, paprika, brown sugar, and some salt. Mix it around for 1-2 minutes. I know…it doesn’t look very curry-ish. That’s exactly what I thought. Just wait!

Calm down…this is not mayo! It looks kind of gross, I know. But it’s fat-free plain yogurt! Now you can turn that frown upside down. Go ahead and add the chicken, mayo yogurt, and tomato paste.

Whew! Now it’s looking more like curry. Just stir, simmer, stir…and keep stirring. And of course I picked up that piece of onion and ate it.

When you feel like you can’t wait any longer, squeeze in a lime (that’s hubby’s finger)…

Add some cayenne and black pepper…

Plate and add some cilantro on top for some fresh flavor! I ate this for days. I used cauliflower rice, so it’s totally guilt-free! Enjoy!

Skinny Chicken Curry

Ingredients

◦ 3-4 Chicken breasts
◦ Any veggies you have in the kitchen…I used white and purple onion, jalapeño, carrot, celery, and cilantro for garnish
◦ Minced garlic
◦ Minced ginger
◦ Olive oil
◦ Curry powder, 4-5 tbsp
◦ Ground cinnamon, 1 tbsp
◦ Paprika, 1 tbsp
◦ Brown sugar, 2 tbsp
◦ Tomato paste, 2 tbsp
◦ Plain yogurt (I used fat-free), 1-1 1/2 cup
◦ Coconut milk (I just used regular fat-free milk), 1/2 cup
◦ 1 Lime
◦ Cayenne pepper, 1 tsp
◦ Salt and pepper to taste

Instructions

1. Rinse chicken breasts, pat dry, and cut into bite-sized cubes. Trim any unwanted fat.
2. Prepare all veggies, including garlic and ginger (minced).
3. Heat a generous amount of olive oil in medium heat and sauté veggies.
4. Once veggies are slightly cooked, add garlic, ginger, curry powder, cinnamon, paprika, brown sugar, and some salt. Mix it around for 1-2 minutes.
5. Add chicken, tomato paste, yogurt, and milk.
6. Let it simmer and stir constantly.
7. When chicken is fully cooked, add the juice of 1 lime, cayenne pepper, and salt and pepper according to taste.
Warning: You may need to add sugar or more yogurt while cooking based on your taste buds’ happiness.
http://cynthiakim.com/2011/08/24/skinny-chicken-curry/