My first Thai dish, and it didn’t disappoint! This recipe provides a great blend of a little spice and little sweetness. This works great over rice or even noodles. We prefer the rice because it soaks up the creamy coconut curry, and makes every bit AMAZING!
CURRY PAST OR POWDER. There are a variety of options you can choose from when it comes to selecting the curry to use. First of all, one of the things that makes this dish so good and every bite packed full of flavor is how you use the curry to prep the chicken. If you are like me, one of the biggest disappointments a dish can have is when you take a big bite of a protein that isn’t seasoned and thus comes out bland. We solve that issue by instead of making a traditional curry sauce with curry paste, we find that by cubing up the chicken and then sprinkling the curry powder over the chicken and giving it time to marinate, it gets that great curry flavor in each piece of chicken.
Ingredients
3 cups cooked rice
3 chicken breast, cut into 1-inch pieces
2 tsp curry powder
1 tsp salt, divided
1/4 tsp pepper
1/4 tsp chili powder
2 Tbsp olive oil
1/2 cup red onion, chopped
4 tsp minced garlic
2 Tbsp basil, chopped or 1 Tbsp dried basil
14 oz coconut milk
2 Tbsp sugar
1 Tbsp cornstarch
1 tsp grated fresh ginger
2 Tbsp lime juice
Directions
- Prepare rice according to package directions
- Stir together curry, 1/2 tsp salt, pepper and chili powder.
- Place cut chicken into a bowl and sprinkle curry mixture over chicken, tossing to coat evenly.
- Cover and marinate for 30 minutes to an hour.
- In a large pan, heat olive oil over medium-high heat.
- Saute onion, garlic and basil in oil until onion is translucent.
- Add chicken and remaining 1/2 tsp salt and cook for 5-6 minutes until no longer pink.
- In a separate small bowl whisk coconut milk, sugar, and cornstarch until well combined.
- Pour milk mixture into skillet, whisking vigorously.
- Cook and stir until slightly thickened and bubbly.
- Stir in ginger and lime juice.
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I have been making this recipe for years. I have shared it with a ton of people. My kids love it when I make it for dinner. I am a huge fan of freezer meals, so I like to add dried basil and granulated garlic to the marinade and freeze my chicken. It stays good in the freezer for 6 months. I am 4 months pregnant, and I’m starting to set up freezer meals for after baby is born, and this was my first chicken recipe that came to mind. Thanks for making something so amazing!
Those are some great tips, thank you for sharing!