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Thai Curry Chicken

I promised myself no wordy explanations of how much I love a recipe. This is the exception. I have worked on this recipe for a long time. I think this is the best curry I have ever had with ingredients I can find. The ingredients are hard to find or make. So, I put in easier to find ingredients with asterisks so it is easier to make.

  • 3 cloves garlic chopped

  • 1 thumb sized piece of fresh ginger peeled, grated, and juiced *peeled and sliced thin

  • 6 tablespoons of red curry paste

  • 4 cups of shrimp&fish stock.(boil shrimp shells, fish bones, and lemon grass in 8 cups of vegetable stock until it reduces by half) *4 cups seafood/chicken stock * 1 tablespoon fish sauce

  • 1 can of coconut milk from the baking section. either the one in a carton (you will need two), or the one in the yellow can. *any other coconut milk. read the label and make sure it is only coconut milk and not thickening agents.

  • 1 piece of fresh lemon grass slightly crushed *lemon zest

  • 1 small red onion sliced thin in crescents

  • fresh cilantro (coriander leaf) and basil to peel by hand and top as you like *2 teaspoons dried basil cooked into the sauce

  • 2 Kaffir lime leaves *one lime juiced and zested

  • 1 bunch of green onion, green only chopped. * white onion part can be added or subbed for the red onion.

  • 3 carrots peeled and sliced thin

  • 1 red pepper seeded and sliced thin

  • 2 # Shrimp peeled and devined *tofu, chicken, beef, fish, or craw fish.

In a hot pan saute the peppers, onions, and carrots, until the onions start to form water drops on the out side. Add your garlic, ginger pulp (not the juice), and lemon grass. Stir this until the garlic starts to change color. Add the curry paste *(dried basil) and stir until mixed. Add the stock and coconut milk. Stir this until it starts to bubble. This is when you add the Kaffir lime leaves, (*lemon zest, *lime zest, and *fish sauce). Let this simmer for at least 15 minutes uncovered. Bring it back up to a light boil by putting a lid on the pan. Add the shrimp, ginger juice, and *(lime juice) and let cook for 5 more minutes. Take out the lemon grass and Kaffir lime leafs, and you are ready to enjoy.

For chicken/tofu just coat it in oil, salt, and pepper then bake it skin side up in a 425 degree oven for about 20-25 minutes. Slice it an put it in the curry for the last 5 minutes of cooking.

For thin fish cook in the sauce for 10-15 minutes.

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