Thai food is one of my favorite types of food to have for takeout. Since I’m trying to eat in as often as possible, I decided to come up with a recipe that would at least dull my craving for a huge curry and some fresh spring rolls. This is a quick one-pot recipe that you can spice up to satisfy your tastes. Recipe and pictures follow after the jump.
Thai Red Curry Chicken – Serves 2
2 tsp olive oil
1 large chicken breast (8-10 oz.), cut into 1/2 inch strips or 1 1/2″ cubes
1 heaping tbsp Thai red curry paste
1 onion, chopped into 1/2 in. strips
2 large carrots, peeled and quartered
1-2 red bell peppers, cut into 1/2 in. strips (I ended up using about 1 1/2 peppers and saving the rest for snacks)
1 cup unsweetened coconut milk
A few sprigs fresh cilantro, chopped
Salt, black pepper, and red peppers flakes (optional) for seasoning
Heat a large skillet on the stovetop on medium heat. When it has warmed up, add olive oil and swish to coat the pan. Then add chicken and season with salt and pepper. Cook chicken for about a minute or until it starts to turn golden on one side. Then flip chicken pieces to cook the other side, again for about a minute. When the chicken is white and beginning to brown, add the curry paste, bell peppers, onions, and carrots. Mix and cook for about three minutes on medium-high heat.
Add coconut milk and stir. Crank the heat up to high. Boil for one minute, then turn the head back to medium, cover, and simmer for about five minutes. Taste the sauce and add red pepper flakes for spice if desired. When the vegetables are tender, stir in cilantro. Plate and serve with a wedge of lime.
Modifications: If you have Thai fish sauce on hand, add 1-2 tsp. when you add the coconut milk. The sauce adds a lot to the flavor! This dish is great served over rice.