We love to eat out at our local Thai restaurant. My sister's friend's parents own it. They are from Thailand and have some of the most amazing recipes. Thai food always seemed too exotic and foreign and like most Americans we never thought about trying to make it at home. After looking into Thai cuisine and Thai curries we found out that not only is it easy to make most grocery stores carry the ingredients for this favorite of comfort foods that has a lovely complex flavor palate. Look in the Asian foods section or better go to an Asian foods market if you have one near by for the ingredients. We used fresh basil from our herb garden which is now plentiful and also super easy to grow.
Sweet Tip: The more you clip your basil to use the more it will flourish.
Thai Chicken Curry Recipe
- 1 pound fresh boneless chicken breasts or thighs
- 1 pound Yukon gold potatoes
- 1- 15 ounce can of unsweetened coconut milk
- 1 cup water
- 1- 4 ounce jar of red curry paste
- 2 lime leaves (or zest of 2 limes if lime leaves not available)
- juice of 2 limes
- 1 tablespoon brown sugar
- 2 teaspoons of sea salt
- 2 large sweet red peppers
- 1 tablespoon fish sauce
- 4 cloves of garlic
- 1 medium yellow onion
- bunch of fresh cilantro
- bunch of fresh basil
- cold pressed coconut oil
Chop onions, garlic, cilantro, and basil. Set aside. Chop potatoes red peppers and chicken into bite size pieces. Set aside.
In a large heavy bottom pot add 2 tablespoons of coconut oil. Melt over medium heat. Add curry paste and stir for about 20 seconds. Add water, coconut milk, lime leaves (or zest) brown sugar, onion, garlic, sea salt and combine. Bring to a simmer. Add chicken and potatoes. Allow to cook until chicken to cooked through about 10 minutes. Add in cilantro, basil, fish sauce and lime juice. Mix in. Allow to simmer for 2-5 minutes to blend flavors.
Serve over rice with fresh basil and lime wedge on top.
post & photo by April Atwater founder and editor-in-chief Sweet and Simple Magazine