I wanted to make this Thai curry for one big reason. I was hungry for a Thai curry. I don’t get to enjoy them often, because my husband doesn’t like the sweetness of Thai food. Nor are there any Thai restaurants where I live. So occasionally I just crave them and must make one for myself.
Thai curries require Thai curry paste. They can be made from scratch, but then one would need to have on hand exotic ingredients like fresh lemon grass, glalangal and kaffir lime. I’ve never been able to get my hands on these ingredients, which is why I refer to them as exotic.
Fortunately, purchased Thai curry pastes, which are unique combinations of seasonings and aromatics, do all of the work for you.
I’m most familiar with three varieties from Mae Ploy, pictured below. I feel fortunate just to have these available to me!
The green is mostly green chiles and lemongrass.
The red is mostly red chiles and garlic.
The yellow is mostly lemongrass and garlic.
There is a recipe on the back of these curry paste cartons. It’s simply this:
Combine 2 cups of coconut milk and 50 grams of curry paste of choice on the stove, add meat and add vegetables. It’s that easy to make a Thai curry.
So you can just add chicken or shrimp or even tofu to the curry-coconut sauce, and it is easy and delicious.
I prefer doing a stir fry with the protein and vegetables first, then adding the curry-coconut sauce. Basically the same concept, but a few more minutes required.
Thai Chicken Curry
2 pounds chicken breasts, cut into bite-sized pieces
1 onion, sliced into thin wedges
1 red bell pepper, sliced into thin pieces
8 ounces sliced mushrooms
About 3 tablespoons red curry paste – you might start with less and taste first
1 – 13.5 ounce can coconut milk*
Fresh cilantro and/or basil leaves
Cooked rice, optional
Heat some oil over high heat in a large skillet of wok. Add some chicken and cook it until mostly all browned, at least five minutes. You want it about 80% cooked. Season with salt and pepper and place in a serving bowl. Continue with the remaining chicken and set aside.
Lower the heat to medium-high and add a little more oil. Add the onion, red bell pepper, and mushrooms and cook for about 5-6 minutes; the veggies should have some color on them, but don’t let them overcook. Add the veggies to the bowl with the chicken.
Place the 2 ounces of curry paste in the skillet or work and add the can of coconut milk. Whisk the mixture until smooth, then heat to a boil. Reduce the heat and let the sauce cook a little.
When you’re ready to serve, place the chicken and veggies into the sauce and stir to incorporate well. Let everything heat through and serve the curry topped with some cilantro leaves.
Or, if you prefer, serve the sauce on the side.
The curry is very good served with rice, but as you can see, I spiralized zucchini, parboiled them for a few minutes, and voila! Zucchini noodles!
* Make sure to buy canned coconut milk that is not sweetened for making pina coladas!!! There’s even LITE coconut milk if you prefer…