Thai Chicken Curry
Author: 
Recipe type: Dinner in 30
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
 
Comfort food that won't weigh you down! An easy weeknight meal or a delicious meal for guests--easy to double or triple!
Ingredients
  • 1 c. white jasmine rice
  • 1 T. avocado oil or other neutral oil
  • 1.5 lbs boneless skinless chicken thighs
  • 1 small yellow onion
  • 3 cloves of garlic
  • 1 inch of fresh ginger
  • 2 c. of vegetables (mushrooms, peas, bamboo shoots, bell peppers, etc.)
  • 3 T. curry paste
  • 13.5 oz. can coconut milk
  • 2 c. chicken stock
  • 2 T. fish sauce
  • ¼ c. fresh basil
  • Sriracha sauce for serving (optional)
Instructions
  1. To make the rice, add rice to a fine strainer and rinse under cold water until water runs clear. Add the rice to a small sauce pan with 2 cups of water and a big pinch of salt. Bring to a boil over medium high heat. Once boiling, reduce heat to low and cover for 18-20 minutes. Remove from the heat until ready to use.
  2. To make the curry, rinse chicken with cold water and dice into 1 inch cubes.
  3. Heat a 4 quart saucepan or small dutch oven over medium-high heat.
  4. Add the avocado oil and coat the bottom of the pan.
  5. Add the diced chicken thighs to the pan and stir with a wooden spoon.
  6. Meanwhile, cut the onion in half and slice. Grate the ginger with a fine grater. Peel and mince the garlic. Occasionally stir the chicken thighs so that they brown evenly.
  7. Once the chicken is starting to turn white, add the onions, garlic, and ginger to the pan. Stir to combine.
  8. Once the chicken is completely white and the onions have softened a bit. Add the vegetables and curry paste. Stir everything to combine. (It is totally okay if the chicken is not quite cooked through! It will continue to cook quite a bit!)
  9. Add the coconut milk and chicken stock to the pan.
  10. Bring the curry to a boil and then reduce the heat to low, allowing it to simmer for 5-10 minutes.
  11. Chiffonade the basil. (Stack the individual leaves on top of one another, roll them up longways, and slice through making little basil rollups.)
  12. When the chicken is cooked through and vegetables are crisp tender, add in the fish sauce. Taste and season with salt if necessary (although fish sauce is quite salty, so you may not need any depending on the type of fish sauce you use!).
  13. To serve, scoop rice into the bottom of a bowl. Ladle curry over top of the rice. Sprinkle with fresh basil and serve with sriracha sauce.
Recipe by sprinting spoon at https://www.sprintingspoon.com/thai-chicken-curry/