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Thai Chicken Curry

Our children introduced us to South Asian food when we visited them in Indonesia and we have come to enjoy the flavors that we have such easy access to here now. I love the exotic aroma that goes along with cooking this curry.


  • 11/2 cups brown jasmine or long-grain rice
  • 4 boneless chicken thighs 
  • a few good shakes of salt and pepper
  • 2 tablespoons coconut or olive oil, divided
  • 1/2 onion, sliced thin
  • 1 yellow bell pepper, sliced
  • 1 small zucchini, halved and sliced (2 cups)
  • 3 cloves garlic, crushed
  • 1 tablespoon finely grated fresh ginger
  • 1 tablespoon lemon grass paste
  • 2 tablespoons Thai red curry paste 
  • 1 can (14 oz) coconut milk
  • 1 handful cilantro, finely chopped 
  • a sprinkle of red pepper flakes (according to personal taste)
  • green onion, chopped (for garnish)
  1. Put rice on to cook, according to package directions, before starting the curry.
  2. Finely chop chicken and cook in a large heated skillet until golden brown, flipping as needed. (I use a deep Tfal skillet and do not need oil for browning chicken.) Sprinkle with salt and pepper.
  3. Meanwhile, chop onion, bell pepper and zucchini.
  4. Remove chicken to separate plate.
  5. Add oil to pan and onions, stirring until soft. Add pepper and zucchini, cooking until onion is golden brown.
  6. Add garlic, ginger and lemon grass, stirring for about a minute, until fragrant. 
  7. Add the chicken back in, then the curry paste, stirring to combine.
  8. Add the coconut milk and simmer for another few minutes, adding cilantro and red pepper flakes  just before serving.
  9. Serve over rice and garnish with green onion. Serves 4
Notes: You can adapt this recipe to what you have or prefer. I like the lemon grass paste (found in a tube with the fresh herbs) but you can use fresh lemon grass or flavor with a tablespoon of rice vinegar or lime juice. Omit flavors you don't care for; add other vegetables. I'm happy with a mild curry paste, found in a jar, in the Asian section of the grocery store.
This recipe is a combination and adaptation of Coconut Chicken Thai Curry from tastes so lovely and Thai Curry with Vegetables - Cookie and Kate

1 comment:

  1. YUM!! I have a very similar recipe that includes mango :)