Everyday Living Food & Lifestyle
Thai Curry Chicken
Thai food is a blend of four cuisines – Indian, Chinese, Malay and Thai.
Thai curry can be mild or spicy and contain meat, chicken, seafood or vegetables and is typically served with rice or noodles.
The “reddish” colour and flavour of the curry comes from the red chillies used to make the paste which would also include lemongrass, shrimp paste, ginger and garlic, turmeric, coriander and cumin seeds.
Full fat coconut milk has been used in the THAI CURRY CHICKEN recipe as it helps to offset the heat and give it a creamy consistency. The curry is actually quite mild but you can increase the heat by stirring in the garnish of fresh, sliced red Thai chillies prior to serving.
Prep Time: 20 min Cook Time: 35 Min Servings: 4 - 6
Ingredients:
- • 3 lbs boneless, skinless Chicken breasts
- • 1 medium size onion finely sliced
- • 3 garlic cloves finely chopped
- • 4 tbsps vegetable oil
- • 4 – 5 tbsps Thai Curry Paste
- • 3 tsps Fish sauce
- • 1 tsp sugar
- • 2 ½ cups full fat coconut milk
Garnish:
- • 3 Thai Red chillies deseeded and thinly sliced
- • 10 – 12 fresh mint leaves or Thai basil leaves
directions:
Cut the chicken breasts into small pieces.
Heat oil in a large pan or skillet ( which has a lid), add the sliced onion and garlic and saute for 2 -3 minutes.
Add the chicken pieces to the pan and fry until they change colour and are no longer pink.
Add Thai Curry paste, followed by the sugar, salt and fish sauce and blend in with the chicken.
Pour in the coconut milk and simmer on low heat until the chicken is tender about 20 mins.
Garnish with thinly sliced 2- 3 Thai red chillies with seeds removed and fresh mint or basil leaves.
Serve with Jasmine or Basmati rice or rice noodles if desired.
Bon Apetit....

Thai Curry Chcken - Jen’s Cooking Tips
• Thai Curry Chicken is an easy to make curry at home, even on a week night.
• Use only full fat coconut milk for its richness and creamy consistency.
• Make sure to simmer and not boil the coconut milk as it will curdle.
• Fish sauce is added for deeper flavour but will not make the sauce taste fishy.
• Thai Basil leaves or cilantro can be used instead of mint leaves.
• Use a store bought Thai red curry paste for convenience. I have used Thai Kitchen Red curry paste in the recipe.
• Leftover curry can be transferred to an air tight container and refrigerated for 3 – 4 days.
You Will Need
• Chicken breasts
• Thai Curry Paste
• Full Fat Coconut Milk
• Fish Sauce
• Sugar
• Onion
• Garlic
• Vegetable oil
• Thai red Chillies
• Mint or Basil leaves

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About Me
Jennifer

Hi there, I am Jennifer Puri and welcome to CookLaughLive. The recipes presented here are simple, quick, and relatively healthy and are inspired by my family and friends and my love for cooking.
As a mom and grand mom I appreciate the value of simple recipes that don’t take a lot of time to prepare and use fresh, tasty and mostly inexpensive ingredients.
I live in Calgary, Alberta and in addition to testing, preparing and photographing recipes, I also enjoy reading, getaways to the mountains, interior decorating and the occasional “friendly” political discussion.
“Food is how we bring people together and show love.” - Giles Duley
Thanks for being here
Jennifer
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