Thai Chicken Curry

Thai Chicken Curry is one of my favorite dishes to make for my family. I first had this delicious dish at one of my friends house. I asked how they made it, tried it and added my own twist. This recipe is easy to adjust to anyone’s tastes. If you like more spice, then add it. Prefer more veggies, then just add them. The chicken ends up moist and favorable since it is marinated and made with coconut milk.

I also eat Thai Chicken Curry by itself, without the rice for a healthy and filling lunch. Thai Chicken Curry is refreshing and easy to digest. I have no particular loyalty or preference for the brands I used. It is strictly based on what I can find on-line and in stores. I also suggest organic as much as possible or when you can afford to do so. If you have a child with special needs, diet is essential to behavior and function, so buy meats and soft skinned veggies organic when you can.

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Ingredients

3-4 Skinless, boneless organic chicken breasts (medium sized)

Note: If you are using non-organic chicken, the breasts are much larger due to the hormones injected into the birds, so you may have to double up on the marinade measurements and oil.

1 large green bell pepper (cubed or roughly chopped)
1 large red bell pepper (cubed or roughly chopped)
Bunch of cilantro (rinsed well and chopped)
1 medium sized onion (cubed or roughly chopped)
13.5 Oz can of Coconut Milk
3 teaspoons of Ginger Garlic Paste (I used the Shan brand) or 4 cloves of garlic (minced) and 1 teaspoon of minced ginger
1 bunch of asparagus (optional) – cut into 1 1/2 inch sections
3 teaspoons of Red Curry Paste (I used the Thai Kitchen brand)
2 Tablespoons of Olive Oil or Coconut oil (used to brown chicken and later the veggies)
2 Tablespoons of Lite Soy Sauce (used for marinade)
1 Tablespoon of Fish Sauce (I used Thai Kitchen brand) – need enough to cover chicken for marinade
2 Limes – used at the end when serving
Sweet Chili Sauce (used A Taste of Thai brand) – used at the end when serving
Seasonings: 1 teaspoon of Garlic Powder or granulated garlic, 1/2 teaspoon of salt, 1/2 teaspoon of pepper, and 1/4 teaspoon of cayenne pepper

Supplies

Baking Dish
Cooking Pan
Knife
Tongs
Cutting Board

Thai Chicken Curry Directions

Rinse chicken and cut in slices. Place in a bowl and marinate with salt, pepper, garlic powder, soy sauce and fish sauce (at least 45 minutes) in the fridge.

While chicken is marinating, chop up all veggies and set aside. Cut the veggies in large cubes.
Rinse and snap off the bottoms of the Asparagus if using.

Once chicken is done marinating, add olive oil or coconut oil to pan and heat to medium high heat.
Add chicken and cook until medium cooked with stirring occasionally to make sure evenly cooked. This is about 6-7 minutes. Remove chicken from heat.

In the same pot, add another tablespoon of oil if needed and add in the red and green bell peppers and onion and cook until half way cooked or about 4 minutes. Stir as it cooks.

Add in the asparagus and cook for another 2 minutes.

Then add back in the chicken and stir.
Add in the garlic ginger paste and stir. I use tongs to make it easier.

Stir in the coconut milk and then in the red curry paste.

Add in the seasonings (garlic powder, salt, pepper and cayenne) and do a quick taste with a separate spoon to check the spice level. Add more red curry paste and pepper if you want more heat.
Server over rice. I recommend Jasmine rice. Squeeze a half of a lime over the Thai Chicken Curry and top with chopped cilantro.