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Thai Coconut Curry in Under 30 Minutes.

Hello, friends! สวัสดีเพื่อน! (Hello in Thai). So I am all about trying new things in the kitchen and mixing things up. Why stick to one type of cuisine when you can explore so many other things? I have a recipe for coconut curry that will blow your minds! Not only because it’s super easy to make but also super nutritious and flavorful. I LOVE Thai food! There is a take out Thai place called Mint Thai right down the street from my apartment that I order from at least once every couple of weeks. You will not be disappointed after trying this amazing recipe. So be adventurous with me and let’s get cooking!

On trying Thai food for the first time: “It was like discovering a color I never knew existed before. A whole new crayon box full of colors.”– Anthony Bourdain

Ingredients:

  • 2 boneless-skinless chicken breasts, sliced into thin pieces
  • 3 medium carrots
  • 1 small russet potato, chopped into 2 inch cubes
  • 1 Tbsp. finely minced ginger
  • 3 cloves minced garlic
  • 2 tsp. ground coriander
  • 2 tsp. yellow curry powder (I buy the Thai Curry seasoning by Central Market)
  • 3 Tbsp. red-curry paste (I use Thai Kitchen brand; reduce or increase as desired for spice levels, I like mine spicy)
  • 1 Tbsp. lime juice
  • 3 Tbsp. coconut oil
  • 1 can full-fat coconut milk
  • 1/2 medium yellow onion, sliced into strips
  • 2 Tbsp. brown sugar
  • 1 tsp fish sauce (optional)
  • chopped Cilantro for garnish
  • serve over cooked jasmine rice

Directions:

  1. Start by prepping all the ingredients: mince the garlic, mince the ginger, slice the chicken breasts, slice the onions into long vertical strips, chop the carrots into 3 inch pieces (I usually cut the carrots long ways into sticks and then cut those into 3 inch pieces), and chop the potato into 2 inch cubes.
  2. Steam the chicken slices and carrots in a steamer for about 11-12 minutes or until the carrots are tender. I steam them because I prefer it that way but if you like you can saute the chicken.
  3. While that is steaming, heat 2 Tbsp. coconut oil in a large deep skillet over medium-high heat. Then add the onion and saute for 4-5 minutes, or till onions are starting to get golden.
  4. Add the ginger and garlic. Stir to coat everything with the oil. Reduce the heat to low then add the red curry paste, curry powder and coriander. Stir frequently for 2-3 minutes or till fragrant and lightly toasted.
  5. Turn the heat back up to medium-high. Then add the remaining 1 Tbsp. coconut oil and add the chicken and carrots to the pan.
  6. Sprinkle a little salt and pepper to taste. Cook and stir frequently for about 4-5 minutes.
  7. Add in brown sugar, coconut milk and lime juice. Stir until the curry is a little thickened and add fish sauce, if you want.
  8. Add some chopped cilantro on top and serve over warm jasmine rice.

I hope y’all enjoy this dish as much as I do! Eat up! Till next time, y’all!

xoxo- Kristen Jean