Thai Chicken Curry

We love Malaysian and Thai cuisine. Unfortunately, we don’t get halal options. Mr. Parveez introduced me to Thai and Malaysian cuisine. I always seem to find similarities between Indian and these cuisines. Thai cuisine has Peanuts and Red chilies as the base along with coconut puree or coconut milk.

Since we can only consume seafood, we don’t get to try all the flavors in a cuisine. So trying them at home is kind of the only option. Honestly, I think its a great way of not just learning to cook a new cuisine but also a way of cooking in a healthy way. The ingredients that you use are fresh and making a dish with fresh ingredients and serving it right away not just makes you enjoy so many flavors fresh but it also has loads of health benefits.

This curry is pretty easy to make. The thai red curry paste I used is market bought, since I wasn’t too sure of the flavors I didn’t want my experiment with a new dish to be not close to the flavor. I used Bell peppers, onions, scallions and garlic. You can also add baby corn or any other veggies of your choice.

Serve it with some boiled Rice and enjoy it warm.

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Thai Chicken Curry

Chicken curry with Thai flavors

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Cuisine

Thai

Prep Time

10 minutes

Cook Time

30 minutes

Servings

people MetricUS Imperial

Ingredients

• 2 tbsp Sesame Oil
• 4 tbsp olive oil
• 1 No. Yellow bell pepper sliced
• 1 No. Orange bell pepper sliced
• 1 tbsp garlic chopped
• 1 tbsp Ginger sliced or chopped
• 1 No. Onion Medium size, cut to cubes
• 1/2 cup Scallion chopped
• 4 No. Whole dry red chilies
• 1 Lb Chicken Breast cut to small pieces
• 1/4 tsp Turmeric Powder
• 1/2 tsp Kashmiri Red chili powder
• 1/4 tsp white pepper powder
• 2 tbsp Red Thai curry paste
• Salt As per taste
• 1 cup coconut milk
• 2 cups Boiled Rice

Cuisine Thai Prep Time 10 minutes Cook Time 30 minutes Servings people MetricUS Imperial Ingredients 2 tbsp Sesame Oil 4 tbsp olive oil 1 No. Yellow bell pepper sliced 1 No. Orange bell pepper sliced 1 tbsp garlic chopped 1 tbsp Ginger sliced or chopped 1 No. Onion Medium size, cut to cubes 1/2 cup Scallion chopped 4 No. Whole dry red chilies 1 Lb Chicken Breast cut to small pieces 1/4 tsp Turmeric Powder 1/2 tsp Kashmiri Red chili powder 1/4 tsp white pepper powder 2 tbsp Red Thai curry paste Salt As per taste 1 cup coconut milk 2 cups Boiled Rice

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Instructions

1. The curry is mild and goes best with boiled Rice.

   
2. The curry tastes best when made and served fresh. You can also use fish or Shrimp or even Mushrooms or Paneer or Tofu [if you are a vegetarian] as an option other than Chicken.

   
3. Add 1 tbsp Olive Oil to a pan and saute the bell peppers. Take them out and put them aside.

   
4. Add 1 tbsp Sesame oil and 1 tbsp Olive oil to a pan. Add the dry red chilies.

   
5. Add the boneless chicken pieces

   
6. Add a little salt, Red chili powder, Turmeric Powder, White pepper powder, and saute for 2 minutes.

   
7. Add the Red Thai curry paste and mix well. Add a little water if needed, around 1/2 cup. Cook the chicken till it changes color. Take it out of the pan and put it aside.

   
8. Add 1 tbsp Sesame Oil followed by chopped garlic and ginger. Saute for 2 minutes.

   
9. Add the onions and saute till they turn transparent.

   
10. Add the scallions.

    
11. Add the bell peppers and chicken pieces.

    
12. Add the coconut milk.

    
13. Mix everything well.

    
14. Cover and let it simmer on low heat for 7-10 minutes.

    
15. Serve with boiled Rice.