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.
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, such as demerara
- 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.