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Wednesday, March 16, 2011

Easy Thai Chicken Coconut Curry

2 Tablespoons olive oil
1 Tablespoon butter
1 14oz. Can light coconut milk
1 Tablespoon Thai Kitchen Green Curry Paste
6 boneless skinless chicken thighs cut into bite size pieces
1/2 yellow onion cut in medium chunks
1 red bell pepper sliced thick
Chopped fresh basil for garnish
1 stalk Lemon grass sliced thin (optional)
Other vegetables as available (snow peas, frozen peas, bok choy, etc.)

Sauté onion in large frying pan with 1 Tablespoon olive oil
Add red bell pepper once onions are about 1/2 cooked
Once peppers are about 1/2 cooked, with pan on high,
Add butter, melt, then add chicken pieces
Brown chicken turning twice to get both sides, then turn down the heat to low
Add coconut milk
Stir in curry paste
bring to a simmer
Add salt and pepper and lemongrass (if using)
Cover pan and simmer for 30 minutes

Start rice.

When rice is done, serve curry over rice and garnish with chopped basil

Large frying pan with lid

Can add chicken broth, and other vegetables - don't overcook vegetables. Add to curry while cooking.

Serves 2 people with small lunch portion leftover.

Total preparation time - 45 minutes

1 comment:

  1. kaffir lime leaves are also good instead of lemon grass -

    If you are worried about the "heat" - add curry paste a little bit at a time to attain desired flavor. You can tone it down if overdone by serving yogurt with the mail.


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