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 minutes
Cook Time: 35 minutes
Servings: 4 to 6
Ingredients:
- 3 lbs. boneless, skinless chicken breasts
- 1 medium size onion, finely sliced
- 3 garlic cloves, finely chopped
- 4 tbsp. vegetable oil
- 4 to 5 tbsp. Thai curry paste
- 3 tsp. fish sauce
- 1 tsp. sugar
- 2 ½ cups full fat coconut milk
Garnish:
- 3 Thai red chillies, deseeded and thinly sliced
- 10 to 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 sauté for 2 to 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 minutes.
- Garnish with 2 to 3 thinly sliced Thai red chillies with seeds removed and fresh mint or basil leaves.
- Serve with Jasmine or Basmati rice or rice noodles if desired.
Bon Appétit!
