Thai Chicken Curry at home
- Yield 8
- Prep 10 minutes
- Cook 20 minutes
- Total 30 minutes
Thai Chicken Curry at home is a soup recipe on Avoteb. The yield on the card is 8. Plan on 30 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 8 servings
- 2 tablespoons olive oil, divided
- 1 1/2 pounds boneless skinless chicken breasts, diced into 1-inch pieces
- fine sea salt and freshly-cracked black pepper
- 1 small white onion, peeled and thinly sliced
- 2 bell peppers, cored and thinly sliced (I used one red and one yellow)
- 1 large carrot, thinly sliced into coins
- 8 ounces baby bella mushrooms, quartered
- 2 tablespoons grated or minced fresh ginger*
- 4 cloves garlic, minced
- 1/4 cup Thai red curry paste (or more/less, to taste)
- 2 (14-ounce) cans full-fat coconut milk*
- juice of 1 to 2 limes, to taste
- toppings: chopped fresh cilantro, fresh Thai basil, extra lime wedges
Method
Leave the chicken. Warm 1 tablespoon oil in a large stockpot over medium-a hot burner. Salt the chicken generously with a few pinches of salt and pepper, then add it to the stockpot and sauté for 5 to 7 minutes, stirring occasionally, until browned and cooked through. Move the chicken to a clean plate and keep nearby. (It is worth prepping the other veggies while the chicken cooks, to save time.)
Sauté the veggies. Tip in the remaining tablespoon of oil to the stockpot. Tip in the onion and sauté for 3 minutes, stirring occasionally. Tip in the bell peppers, carrots and mushrooms and sauté for 5 minutes, stirring occasionally, until slightly softened. (the cook prefer the cook veggies to stay slightly crispy, but you can cook yours longer if desired.) Add the garlic, ginger and Thai curry paste and sauté for 2 minutes, stirring often.
Let it bubble gently. Tip in in the coconut milk and stir until the curry paste has evenly dissolved in the broth. Continue cooking until the curry just barely reaches a let it bubble gently. Lower heat to medium-lower to maintain the let it bubble gently, then cook for 3 to 5 more minutes, until the veggies reach your desired level of softness.
Salt Tip in in the cooked chicken and the juice of one lime. Then give the curry a taste and season with extra salt, pepper, curry paste and/or lime juice, if needed.
Plate Plate warm with rice, rice noodles, bread, or on its own. Finish with lots of chopped fresh herbs on top plus extra lime wedges if desired. Enjoy!
