Monday, May 7, 2012

Chicken and Vegetable Thai Coconut Curry

Posted by Tina / 11 comments » / *Recipes, Chicken/Poultry, Fake Out Take Out, Main Courses

Ya’ll, I have been on a SERIOUS Thai food kick lately. Any night I haven’t felt like cooking, I’ve immediately said to the hubs, “Hey, want to order in some Thai food!!?!”

Thankfully, hubs is a big fan as well and usually obliges. I’m pretty bad about sticking to the same old same old (Hubs and I usually split some sort of chicken dish and pad thai). Well, a new Thai restaurant opened up behind our house and I asked the lady what the best thing on the menu was, and she told me “Ooo, get the curry”. I was feeling daring so I said, “okay, I’ll do it!”

Oh. my. goodness. It was love at first bite!

And the curry obsession began. 😉

I KNEW I had to make this dish at home! I was on a mission and decided to start with my handy dandy Steamy Kitchen cookbook (my go-to for Asian recipes!). I adapted Jaden’s curry recipe to my own personal preferences and came up with a WIN.NER.

SO. STINKING. DELICIOUS.

Warning: This makes a LOT of curry, ya’ll… and it’s hard to stay away from!!

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Chicken and Vegetable Thai Coconut Curry

Yield: 8 servings

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35-45 minutes

Fake-out Take-out has never tasted so good!! Turns out thai curry is actually super simple to make at home (with the help of some prepared curry paste)!

Ingredients:

4 ounces Thai red curry paste
3 13.5 ounce cans coconut milk
1/2 cup chicken broth
2 teaspoons fish sauce
1 teaspoon sugar
2-3 chicken breasts thinly sliced
1 red pepper, cored and sliced
1 green pepper, cored and sliced
1 small red onion, peeled and thinly sliced
1 15 ounce can baby corn
1/3 pound broccoli florets, bite sized pieces
2/3 cup frozen peas
5-6 basil leaves, chiffonaded
Sriracha (optional)

Directions:

Add the curry paste to a large stock pot and heat over medium to medium-low heat, stirring constantly. Cook for 2-3 minutes or until the curry paste is fragrant, being careful it does not burn. Once the paste is nice and hot, add one can of coconut curry and whisk until the curry paste is dissolved. Add the rest of the coconut milk, chicken broth, sugar, and fish sauce.

Bring sauce to a low boil then add the chicken and the peppers, onions, baby corn and broccoli. Simmer for 4-6 minutes (or until chicken is fully cooked (this will vary upon the thickness of the chicken slices). At the last minute, add in the frozen peas. Just before serving add the basil and stir. Serve over steamed Jasmine rice and garnish with additional basil and some sriracha if you like a little heat!

Adapted from: The Steamy Kitchen Cookbook by Jaden Hair

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