Recipe for Thai Chicken Curry
This classic curry dish, which is made with unsweetened coconut milk, gets its spicy punch from Thai curry paste. Serve the chicken with or over rice.
Yield: 4 to 6 servings
Preparation time: 20 minutes
Cooking time: 20 to 30 minutes
Spice meter: Moderately spicy to hot and spicy
1 tablespoon vegetable oil
2 to 3 tablespoons Thai red or green curry paste
1-3/4 cups unsweetened coconut milk
1 to 2 stalks lemon grass, bruised and cut into 1-inch pieces
1 to 2 Thai lime leaves (optional)
2 pounds boneless skinless chicken breasts, cut into strips
3/4 cup frozen peas, thawed
2 tablespoons Thai fish sauce or soy sauce
In a deep skillet or stewpot over medium heat, heat the vegetable oil. Add the Thai curry paste and cook, stirring constantly, until the aroma is very strong, about 3 to 5 minutes.
Add the coconut milk, lemon grass, and lime leaves and simmer for 3 minutes.
Add the chicken. Simmer until the chicken is cooked through, about 10 to 15 minutes.
Stir in the peas and Thai fish sauce and simmer for 3 to 5 minutes or until the peas are heated through.
Coconut milk does not freeze well. Refrigerate any leftovers and reheat on the stove or in a microwave.
Per serving: Calories 342 (From Fat 180); Fat 20g (Saturated 14g); Cholesterol 84mg; Sodium 564mg; Carbohydrate 8g (Dietary Fiber 2g); Protein 34g.