I taught a wonderful private cooking class in my home kitchen yesterday for a couple that were celebrating the husbands birthday. They are an international couple who love Thai food and we prepared a number of dishes with Thai chicken curry as the entree.
I love this recipe as it can be done with a number of variations and is perfect for feeding a crowd. You can substitute pork tenderloin, shrimp, scallops or tofu for the chicken and add any vegetable you like. We added steamed broccoli to the dish for added color.
For an easy and satisfying weeknight dish try this Thai curry and enjoy.
Thai Curry Chicken with Coconut Milk
1 Tb. vegetable or coconut oil
2 to 3 Tb. red curry paste
1 -1 inch piece of ginger, minced
2 cloves garlic, minced
1 red pepper, cut into 1 inch chunks
1 cup shitake mushrooms, stems removed and halved
2 stalks lemongrass, white parts only, cut into 3 inch pieces and smashed with the flat side of a chefs knife
1 1/2 pounds boneless, skinless, chicken thighs, cut into one inch chunks
1 can coconut milk
2 Tb. palm or light brown sugar
1 Tb. fish sauce
6 Kaffir lime leaves, sliced thinly
1/4 cup cilantro leaves
1/4 cup Thai basil leaves
2 Thai chilies, sliced into thin rounds, optional
1 1/2 cups cooked jasmine rice
- Heat the oil in a wok or large high sided skillet over medium high heat and add the curry paste, stir fry about 2 minutes, then add the ginger, garlic, red pepper, mushrooms and lemongrass. Stir fry for about 3 to 4 minutes. Add the chicken and stir fry for 5 minutes. Add the coconut milk, sugar, fish sauce and lime leaves. Bring to a simmer and cook until slightly thickened about 10 minutes.
- Taste the sauce and adjust the fish sauce, sugar and lime juice if needed. Remove from the heat and add the cilantro, basil and chilies. Serve over the cooked rice.