Thai curry is known the world over for its dazzling mingling of flavors, and this sumptuous recipe is exactly that. Impress your friends and guests with this dish at a dinner party - it's sure to win everyone over. The curry sauce is made right in the wok (or pot) for ease of preparation, and any kind of chicken can be used, from drumsticks to thighs. I used chopped chicken thigh here and it was ready in no time. I didn't add any vegetables, but I've given lots of suggestions for vegetables to add according to your liking (see below recipe for recommendations). I find it a very flexible recipe - I tend to add chicken along with different vegetables each time and it's always super delicious. Serve it up with Thai jasmine rice and a sprinkling of fresh coriander for an authentic Thai meal that satisfies and delights the palate as well as the senses.
- 6 boneless chicken thighs (boneless, chopped)
- 3 garlic cloves (minced)
- 3 tbsp. onion (minced)
- 1 tbsp. coriander (ground)
- 2 tsp. cumin (ground)
- 1/4 tsp. turmeric
- 1/2 tsp. cumin seed
- 1/8 tsp. black pepper
- 1/4 tsp. cayenne pepper
- 3 kaffir lime leaves (or 1 tbsp. lime juice)
- 1 tbsp. tomato puree (I used ketchup)
- 1.5 cups chicken stock
- 3/4 can coconut milk
- 3 tbsp. fish sauce
- 1 handful fresh coriander (or cilantro, fresh)
- 1 cup Jasmine rice to serve
Heat a little oil in a wok or large pot, then add the garlic and onion. Stir-fry to release the flavors, then add chicken. Briefly stir-fry then add stock and dry spices.
Bring to a boil, then reduce to a simmer. Add tomato puree or ketchup, kaffir lime leaves or lime juice and fish sauce. Now is a good time to add any vegetables you'd like (see below recipe for suggestions). Continue simmering until chicken is cooked, approximately 15 minutes.
Add coconut milk and reduce heat to low, stirring to dissolve. Taste test for a balance of flavors. If too salty or spicy for your liking, add more coconut milk. If not flavorful enough, add a splash more fish sauce, or more cayenne for more spice.
Optional Vegetables This curry marries well with a variety of vegetables. You can cook them right in with the chicken which I find convenient (no need for a separate vegetable dish!). I would recommendation chunks of potato, eggplant, okra, cauliflower, zucchini, green beans, or bell peppers. Fresh chili is also delicious if you like it spicy. Feel free to experiment, adding your own choices according to taste and preference. Enjoy!