Thai Curry with Chicken Recipe

Here we go, food post #1! So, I have to give credit where credit is due. This recipe comes from my boyfriend, Dan, who worked in his parent's Thai Food Restaurant from childhood through college. He knows his way around a kitchen, especially when it comes to Thai dishes. What I am trying to say is, this is gonna be GOOD.

The greatest thing about this curry recipe is that you can use any flavor curry paste and any combination of veggies, the possibilities are endless. The curry pastes we use are Maesri brand. You can pick up thai curry paste at your local asian market, a major supermarket with a decent international section, or on Amazon, The picture above is the green curry, but there's also red, massaman, and my favorite, panang.

Let's talk ammunition. You'll need a wok or a deep pot, like a dutch oven, or a soup pot. One item that's not common to have but absolutely necessary in this curry is fish sauce. Fish sauce is -exactly what it sounds like- and a common ingredient in Southeast Asian foods. You don't want to leave this out, it brings a robust flavor and makes the curry taste even better. Lastly, garnish is so important. I included garnish in the ingredients list... don't leave that out!!

Also, coconut milk is very important. You want to use canned, NOT boxed. We are looking for creamy goodness, not watery goodness. Chaokoh would be our #1 recommendation for coconut milk. As an FYI, it may be separated when you open the can. Thats OK, just keep stirring :-)

This recipe uses the green curry paste and the veggies we'd typically include, but again, same goes with any flavor curry paste, and you can substitute any of your favorite veggies like green beans, shredded carrot, eggplant, or potatoes!

Ingredients (Serves 2-4)

2 chicken breasts cut into bite sized pieces

1 cup chicken stock

1 cup water

1 tbsp fish sauce

1 tbsp soy sauce

1 tbsp canola or vegetable oil

1 4oz can Maesri Green Curry Paste

1 zucchini, sliced in half, then chopped

1 red bell pepper

1 onion, chopped chunky

Jasmine rice, cooked

Cilantro and green onion for garnish

1. Chop all of your veggies and combine, setting aside the cilantro and green onion - they're for garnish!

2. Cook 1-2 cups of jasmine rice according to the package. (Dan's Pro tip: For perfectly fluffy rice, rinse your rice 2-3 times, until the water runs mostly clear before cooking. removes the surface starch that otherwise causes the rice to clump together or get gummy as it cooks)

3. Heat 1tbsp of canola or vegetable oil in wok or deep pot on medium heat until its hot.

4. Add the 2 cloves of minced garlic, and sauté until they become fragrant.

5. Add the can of curry paste, and stir until fragrant. (If you prefer it to be less spicy, don't use the entire can!)

6. Once the curry reduces a bit, add your 2 cans coconut milk, chicken broth, water, fish sauce, and soy sauce. Mix well and bring to a boil.

7. Once its boiling, add the pieces of chicken, stirring immediately so they don't stick together! Cook 5-7 minutes, until the chicken is cooked through.

8. Add in your veggies and let them simmer for 3-5 minutes, or until they are tender to your liking!

9. Serve over rice & garnish with cilantro and green onion. Enjoy!