Directions
Subtitle: Spice up your weekend meals with this delicious Thai chicken curry!
Quick Description: This scrumptious and easy-to-make Thai chicken curry is perfect for a hearty weekend dinner that will satisfy all of your cravings. It features a rich coconut broth and is bursting with authentic Thai flavor. The recipe is suitable for both vegetarians and meat eaters alike, as we use chicken breast in our version but you can easily substitute beef or tofu if desired.
Ingredients List:
– 2 tablespoons olive oil (for cooking)
– 1 cup chopped onions
– 1 clove garlic, minced
– 1/2 teaspoon ground coriander
– 1/2 teaspoon ground turmeric
– 1/4 teaspoon red pepper flakes
– 1 pound boneless skinless chicken breasts, cubed
– 2 tablespoons low-salt soy sauce
– 1/4 cup sugar
– 2 tablespoons fish sauce
– 1 tablespoon palm sugar syrup
– 1 15-ounce can full-fat coconut milk
– 1 14.5-ounce can reduced sodium chicken stock
– Salt and freshly ground black pepper, to taste
– 1/4 cup slivered almonds, optional garnish
Instructions:
1. Heat a large pot over medium heat. Add the olive oil and swirl to coat the bottom of the pan. Then, add the chopped onions and saute until translucent, about 5 minutes.
2. Add the garlic, coriander, turmeric, red pepper flakes, and stir to combine. Cook for another minute or two.
3. Season the chicken with salt and pepper. Increase the heat to high and add the chicken to the pan. Cook for approximately 5 minutes per side, or until browned and no longer pink in the center. Remove the chicken from the pan.
4. While the chicken cooks, whisk together the soy sauce, sugar, fish sauce, and palm sugar syrup in a small bowl. Set aside.
5. Return the empty pan to the stove top. Reduce the heat to medium and pour in the coconut milk and chicken stock. Stir to combine well. Bring the mixture to a boil, reduce the heat to low, and simmer for 15 minutes.
6. Add the reserved chicken back into the pot and return to a gentle simmer. Simmer for 10 minutes more, stirring occasionally. Taste and adjust seasonings as needed.
7. Serving Suggestion: Divide the chicken curry among four bowls. Sprinkle each serving with the slivered almonds. Enjoy!
Difficulty Level: Medium
Total Time Needed: 30 minutes + 10 minutes simmering
Servings: 4 servings
Note: If using tofu instead of chicken, allow at least 1 hour to marinate before cooking. Adjust the spices accordingly, especially the amount of salt and pepper. Substitute lime juice for the coconut milk, if desired.
Steps
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1
Done
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Heat a large pot over medium heat. Add the olive oil and swirl to coat the bottom of the pan. Then, add the chopped onions and saute until translucent, about 5 minutes. |
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2
Done
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Add the garlic, coriander, turmeric, red pepper flakes, and stir to combine. Cook for another minute or two. |
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3
Done
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Season the chicken with salt and pepper. Increase the heat to high and add the chicken to the pan. Cook for approximately 5 minutes per side, or until browned and no longer pink in the center. Remove the chicken from the pan. |
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4
Done
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While the chicken cooks, whisk together the soy sauce, sugar, fish sauce, and palm sugar syrup in a small bowl. Set aside. |
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5
Done
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Return the empty pan to the stove top. Reduce the heat to medium and pour in the coconut milk and chicken stock. Stir to combine well. Bring the mixture to a boil, reduce the heat to low, and simmer for 15 minutes. |
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6
Done
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Add the reserved chicken back into the pot and return to a gentle simmer. Simmer for 10 minutes more, stirring occasionally. Taste and adjust seasonings as needed. |
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7
Done
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Serving Suggestion: Divide the chicken curry among four bowls. Sprinkle each serving with the slivered almonds. Enjoy! |
