Sunday, March 9, 2014

Thai Chicken Curry - my own version of an Asian Classic

Thai Chicken Curry - my take on an Asian Classic.

I promised this last week for many of you - sorry for delay! Enjoy!😋
You need:
4 chicken breasts - diced.
Broccoli florets - 10-12
1 Onion - sliced 
1green/red/yellow pepper - sliced 
100g sliced mushrooms - button or your preference
1-2 cloves garlic
Olive oil - 2-3tblsps 
Thai curry paste - I use 1-2 tblsp each of red and yellow. You could use 2-3 of either red, yellow or green as you prefer.
Coconut Milk - 1 can 
The following are optional:
1 tsp. smoked paprika 
1tsp. Cajun seasoning 
1tsp. Season-all (Schwarz spices/herb blend).

Heat some oil in wok or heavy base frying pan/skillet, stir- fry chicken and sprinkle with the optional spices.
Remove chicken and stir fry vegetable for a minute or two.
Return chicken to wok and mix with vegetables. 
Add the Thai Curry pastes and mix well.
Add the coconut milk and mix well. 
Cover and simmer for 10-15 mins until chicken cooked thoroughly.
Serve with boiled Basmati or Thai Jasmine Rice. 

Saté (peanut) sauce or Sweet soya sauce like Ketjap Manis are tasty condiments with this delicious dish! 


Winifred said...

Crumbs that looks so delicious!

talesfromagarden said...

Made it for dinner tonight,delicious! Thanks!

Catherine said...

Thanks girls! Glad you enjoyed it Kathleen, your pic looked great. I'd happily live on SE Asian food, comes from my years in Laos!

diane b said...

Looks delicious and good for our cooler nights.