Recipe: Best Chicken Curry
Anytime Michael and I travel to a new city the top of our list is to find a delicious, local restaurant. Typically, we both agree on finding the top-rated Thai Cuisine in the area. Michael without a doubt will order the Red Curry, I order something random, and am continually trying to eating off his plate (which he hates), wishing I too ordered the curry. So, I have spent the past few months perfecting my personal Red Curry recipe, and am excited to share with you the one that finally competes with the locals.
The ingredients are easy enough to find at your local grocery store (e.g. Publix, Earthfare, Whole Foods).
This recipe incorporates fresh vegetables, cilantro, and lime juice. Also, each time I make it, I switch up which veggies I use -- next time it might be broccoli, peas, and tomatoes. Ya never know.
Michael polished off two plates, while I took pictures of the finished project.
If you're interested in this meal, check out the recipe below:
Red Chicken Curry Sauce
Prep: 20 min Cook: 30 min
Servings 4
2 tablespoons olive oil
3 tablespoons red Thai curry paste
1/2 red onion, chopped
2 chicken breasts, cut into cubes
1 cup mixed red, yellow, orange peppers
1/2 cup chopped carrots
1/2 cup chopped zucchini
3 cloves garlic, minced
Zest of 1/2 lime
1 can coconut milk
1/4 cup chicken stock
Lime wedges, for squeezing
2 tablespoons of cilantro, for topping
Cook 1 tablespoon of the oil and onions in a large saute pan over medium heat, stirring often and letting sizzle, 5 to 6 minutes. Cook the chicken and remaining oil in the onion until golden on all sides. Add the peppers, carrots, zucchini, garlic and lime zest and cook, stirring, until the vegetables are coated, about 2 minutes. Add the coconut milk, chicken stock, and Thai Paste and bring to a simmer. Let the chicken simmer until cooked through and the sauce begins to thicken, about 20 minutes. Squeeze with lime juice before serving and topping with cilantro. Enjoy!