Thursday, December 8, 2011

Thai Chicken Curry

It's been just over a month since boyfriend and I returned from our trip around the world.  While we travelled through Thailand, we had three cameras and two iPhones.  As you can imagine, we came home with over two thousand images and twenty gigabytes of video.  It has taken me this long to go through the pictures!  To celebrate the momentous occasion of finishing my photo editing, I decided to make some curry! 

Keeping it simple today, enjoy some images from Thailand, then make some curry while you plan a trip of your own.

Chatuchak Weekend Market

Grand Palace & Wat Phra Kaeo

Damnoen Saduak Floating Market

The Beautiful Andaman Sea

Phangnga Bay (as seen in this years Amazing Race!)

Thailand has some pretty flowers!

Now, on to the curry...

Thai Chicken Curry

To have your own taste of Thailand, just head to the store and buy some coconut milk and curry paste!  You'll be feeling the heat of Southeast Asia in no time.  Also, don't be turned off by the smell of fish sauce, it smells baaadddd but it totally makes the dish.

One Year Ago: Dark Chocolate Cut out cookies

1 lb chicken, cut into bite-sized pieces
olive oil
1 clove garlic, minced
1 scallion, sliced thinly
1 1/2 tbsp red curry paste
1 cup coconut milk
1 cup chicken stock
2 tsp fish sauce
1 cup sweet potato, cubed
1 1/2 cup butternut squash, cubed
1 cup mango, cubed
juice from 1/2 lime
1/4 cup fresh cilantro, chopped
1 cup brown rice

Start cooking the brown rice first.  In a large pot, combine 1 cup rice with 2 cups water.  Bring to a simmer and set the timer for 45 minutes.  Stirring occasionally, check the rice every ten minutes or so.  If you notice the water has reduced to nothing, add another cup.  Now, start cooking your curry!

Heat olive oil in a large skillet and add chicken.  Cook for 5-6 minutes, or until browned, then turn.  Cook chicken completely then remove to a plate.

Add 1 tbsp oil to the skillet and add garlic and scallion, cook for 1 minute.  Add curry paste and stir, breaking up the curry, cooking it for another minute.  Add coconut oil, chicken stock and fish sauce, whisk until combined.  Bring to a boil and add sweet potato and squash cubes.  Cook for 15 minutes partly covered with a lid.  Add chicken and warm through for 1-2 minutes.  Add mango, lime juice and cilantro, stir and serve over rice.
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