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. |
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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.
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.
