Thai Chicken Curry


Patrick and I are like Goldilocks when it comes to heat levels – most places don’t add enough spice no matter how much you ask for it and many have so much heat that you can barely taste the flavors of the food.  I realized the other day while eating Thai takeout the only way to get it juuuuuust right is to make it yourself!  You are in control here so you can make it for any spice tolerance level.  I add sliced hot peppers in the end but if that’s not your thing leave them out entirely.  The addition of sweet basil is a traditional one and a great way to smooth out the spice – unfortunately the last time I made this I didn’t have any basil so if you are looking for it in the pics, you got me!  However, if you do have it on hand I highly recommend adding it.

There are a lot of Thai curry pastes out there, Thai Kitchen is the most ubiquitous one found at most grocery stores.  If anyone has one they like please chime in as I am still searching for the perfect one.  Using the paste takes all the guesswork out of this recipe since all the great Thai flavors are right in there, lemongrass, ginger, garlic etc.  That means buying a tiny little jar that lasts forever in your fridge,  versus a whole bunch of fresh ingredients.  I also generally use the light version of coconut milk but if you like the full fat version that works too.  Served with white rice or over a bed of rice noodles this is the perfect way to spice up a weekday without having to resort to dialing for dinner.

Thai Chicken Curry 

  • 3 tablespoons canola oil
  • 2 boneless, skinless chicken breasts, cut into bite size pieces
  • 1 onion, sliced
  • 6 ounces green beans, trimmed and cut in half
  • 1 teaspoon brown sugar
  • 2 to 4 teaspoons red curry paste
  • 1 can light coconut milk
  • 1 to 2 fresno or jalapenos, sliced
  • 1/3 cup chopped basil

In a large skillet heat 2 tablespoons of the canola oil over medium high heat.  Add the chicken and cook for 4 to 5 minutes, turning the chicken occasionally so all sides are browned.

Remove the chicken from the pan and add additional oil if needed.  Cook the onions and green beans, still over medium high heat, for 3 to 4 minutes until softening and starting to brown.  Add in the brown sugar and the curry paste and cook it for another minute, stirring constantly so the paste doesn’t burn.

Wisk in the coconut milk, deglazing the pan as you do.  Add the chicken back and allow the whole thing to simmer for 5 minutes until the chicken is fully cooked through and the flavors have melded.  Season with salt and pepper and stir in the sliced peppers and basil.

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