Thai Chicken Curry
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Blogging is fun, and so is creating recipes. Mix these two together, and the results can be quite exciting! Creating recipes is my passion – the inner “artsy” side of me. The reward I get from it is sharing my dishes with you so you can enjoy them. There’s no prize 🏆🥇 at the end besides hearing back from you, saying you loved one of my creations.
 
The other day, one of my subscribers from Thailand was quite impressed with my Thai Yellow Curry Paste. Wow! That was awesome! I felt that I had accomplished something great, and boy, did it ever make me feel good inside 🥰! Yeah, yeah I know… my ego was boosted, and it made me happy! C’mon, she’s from THAILAND and liked it! Of course, I would still have felt great inside if that woman has been from Russia – a compliment is always positively welcomed –, but who better to judge it than someone from Thailand?
 
She was also curious about which dish I created to go along with my yellow curry paste, and that is what today’s recipe is all about… Thai Chicken Curry 🐓! I love the mixed flavors of sweet, spicy, and savory together. It’s very aromatic and, at the same time, comforting. Thailand is on my “bucket list”, and making this dish brings this colorful, energetic culture into my kitchen!
 
Of course, now that I’ve told you about my Thai subscriber, I wonder how she’ll react to this recipe. I’m not worried at all because when I tasted this Thai Chicken Curry dish, it was an “OMG” 😍 moment! It was exactly how I wanted this recipe to turn out. Having being to many Thai restaurants before, I knew which flavors I was looking for, and they were right here on my plate. My biggest concern was more with the paste because I wasn’t too sure if I had enough spices in it to make it taste flavorful. I never find just “spicy” food interesting… it has to have some flavor to it as well. When I only taste “hot” and nothing else, to me, it’s a one note dish… so boring!
 
Don’t be too afraid of the paste when you make it. It has some major zip to it, but when you’ve added all the ingredients for this Thai Chicken Curry together in the saucepan, it mellows out quite a bit, and the results are amazing! This recipe is fast and easy to make, plus you can proudly say that you can make 👩‍🍳👨‍🍳 Thai recipes from scratch at home…
Bon Appétit!🍽
 
Here are some other Asian inspired recipes for you to try…😀
– Easy Egg Rolls in a Bowl
– Ginger Garlic Bok Choy
– Singapore Noodles
– Asian-Style Beef Short Ribs
– Dakgangjeong ~ Sweet & Spicy Crispy Korean Chicken
– Indonesian Peanut Sauce
– Korean Beef Lettuce Wraps
– Vietnamese Summer Rolls
– Asian Chicken Salad
and for even more chicken recipes 🐓, click on this link… Recipe Category • Poultry
 

 
Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
 

Thai Chicken Curry

Thai Chicken Curry

This aromatic Thai Chicken Curry dish is packed with flavors that are traditionally found in Thai cuisine: sweet, salty, spicy and savory.
4.87 from 82 votes
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Servings 4

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Prep Time 15 minutes
Cook Time 30 minutes
Passive Time 0 minutes
Total Time 45 minutes

Ingredients
  

  • 1 1/2 tbsp. olive oil tips & tricks
  • 1/3 cup Thai Yellow Curry Paste see Recipe
  • 2 large green onions, sliced
  • 2 large chicken breasts, cut into small cubes
  • 1/2 tbsp. fish sauce
  • 1 can (14 oz./398ml) coconut milk
  • 2 tbsp. brown sugar
  • 1/4 cup red peppers, finely chopped
  • 1/4 cup carrots, finely chopped
  • 1/2 cup roasted peanuts, roughly chopped plus more for garnish *optional
  • 1 tbsp. cornstarch (mixed with 1/2 cup cold water)
  • 1/2 tbsp. fresh cilantro, for garnish tips & tricks

Directions
 

  • In a large saucepan over medium heat, add oil. When it gets hot, add curry paste and green onions; sauté for 1 ½ minutes, stirring constantly.
  • Add chicken and cook until no longer pink, about 4 to 5 minutes.
  • Add fish sauce and coconut milk; stir and bring to a boil. Reduce the heat to medium-low and cook for 10 minutes. Halfway through cooking, stir in brown sugar.
  • Add red peppers and carrots; stir and cook for 5 minutes.
  • Add peanuts, mix well and increase the heat to medium-high. When it starts to simmer, add cornstarch mixture and stir until the sauce thickens.
  • Remove from the heat and spoon chicken curry over a bed of rice before sprinkling on some chopped cilantro.

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