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thai chicken curry

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This is one of my daughter's favorites, and she requests it as her birthday meal. 

Yes, it uses bottle sauce, but you definitely need to add a bit here and there to get the creamy-coconut-curry-sweet-hot balance. I've tried making Thai curry from scratch--ginger, turmeric, galangal root, garlic, lemongrass...The hybrid approach of bottle + reasonable extras makes for a good meal that is much more practical to make. I've also found that you can use coconut milk or heavy cream, or even milk (anything but non-fat) to add softness to the curry heat.

A word of warning on red curry paste--respect it. It starts out nice and sweet-ish, but has some serious after-burner heat. 

1 package of boneless/skinless chicken thighs, cut into bite-sized chunks
A bit of butter

Hawaiian salt and pepper
1 onion, chopped into about 1 inch pieces (not a small dice)
1 cauliflower, chopped into bite-sized florets
1 red pepper, chopped into about the same size
1 can of pineapple chunks, or fresh pineapple, cut into bit-sized chunks
No more than 1t of red curry paste (or less)
Trader Joes's Red Thai Curry Sauce

About half a can of coconut milk or a bit of heavy cream
  Whatever cream you happen to have, except non-fat milk
Juice from the pineapple if canned, pineapple juice if fresh

Juice of a lime (optional)
Chicken broth, to taste

Melt butter in a pan. Salt and pepper the chicken. Add a bit of red curry paste to the pan and cook chicken until well-browned. 

Add onions and cook until soft and sweet. Pour the bottle of curry sauce into chicken and onions and let simmer for a bit.  While the curry simmers, steam the cauliflower until just under fork-tender and then set aside. 

Add the red peppers to the curry and onions, the juice from the pineapple (if canned) about a quarter of the can of coconut milk/heavy cream, lime juice and chicken broth and simmer a bit more. Add pineapple and cauliflower. 

Mix everything together and adjust to your taste, using coconut milk, juice from the canned pineapple and chicken broth. Add a shot of lime at the end.

Serve over jasmine rice.

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