Thai Curry

(from Peachblossm’s recipe box)

(I usually use yellow or zucchini squash, carrots, and green beans; bell peppers and snow peas are also good options)

Source: Janssen Bradshaw (Adapted from Marta Writes)

Cook time: 40 minutes
Serves 4 people

Categories: curry, dinner

Ingredients

  • 2 skinless, boneless chicken breast halves, cut into bite-size pieces
  • salt and pepper
  • 1 T oil
  • 1/2 onion, chopped
  • 1-2 cups chopped vegetables
  • 1 1/2 T Thai red curry paste
  • 1 cup coconut milk
  • 2/3 cup chicken or vegetable broth
  • 1 T fish sauce
  • 3 T lime juice
  • 2 T slivered fresh basil

Directions

  1. In a large frying pan or wok over medium heat, let oil warm up. Add the onion and cook until slightly softened, about 3 minutes. Add any crunchy vegetables that will need longer cooking than others (I usually add the carrots at this point and hold off on the beans and squash for a couple of minutes).

  2. Add the chicken and salt and pepper the whole mix. Cook for about 2-3 minutes, until the chicken is cooked on the outside.

  3. Stir the curry paste into the pan and cook for about 30 seconds. Add coconut milk, broth, and fish sauce. Bring to a simmer, stirring occasionally, scraping up the browned bits on the pan bottom, cooking until vegetables are as soft as you’d like them to be and chicken is cooked through.

  4. Add lime juice and sprinkle basil over the top.

  5. Serve over rice.

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