I was looking for a simple Thai curry without using curry pastes to flavor it. I was thinking some coconut milk for great flavor and I found a few recipes. I blended two or three together to make the best Thai chicken curry I have ever created. I loaded it with fresh vegetables and love it’s clean fresh flavor. And I hope you will too. You can use different vegetables – what you have and what you like. I found the amount of sauce to be perfect, actually ate it with a big spoon so I could get every soupy bit!
Notes: Please use full fat coconut milk for the correct consistency and flavor. I used boneless chicken thighs. It could be easily made with boneless split chicken breasts. I let Joe eat most of the hot pepper rings, to each his own. I do like how it makes it sing with a bit of controlled heat. Do not leave the fish sauce out; you won’t even know it is in there, but it really enhances the flavor. Enjoy!
Thai Chicken Coconut Lime Curry
2 Tbsp mild olive oil
1.5-2 lbs. boneless and skinless chicken thighs
1/2-2/3 cup chopped onion
1 large carrot peeled and sliced thin on the diagonal: 1/4 inch width
1 large red pepper cut in long strips and then cut the strips in half
2 cloves of garlic pressed
1 Tbsp. fresh ginger grated (I freeze mine and it grates well that way)
1/3 of a jalapeno pepper or a red chili pepper of the heat you prefer, slice in narrow rings, remove seeds
1 can full fat coconut soup, shake it up before opening
1 Tbsp. fish sauce
Zest a lime and then juice it (need 2 Tbsp lime juice)
1 cup asparagus stems snapped into 1.5-inch lengths. If it won’t snap; pitch the rest of each stalk.
2 cups of baby spinach washed and drained
More lime – wedges to squeeze over each dish
Instructions: Prep work of cutting up all veggies into small pieces as described and similar lengths other than chopped onions which will be smaller. Prep work of cutting boneless thighs into halves or thirds depending on size. I would leave breasts the half size, so they don’t overcook. A whole breast would be too big. Split in half is perfect I am thinking.
I used a 15-inch-wide paella pan, mine is nonstick and gives me the room for all the veggies in this dish. Just use a large sauté pan that will hold everything. Heat it a few minutes, add 1 tbsp of the mild oil. When it is hot add the chicken. Brown it for 3 minutes on each side and then use tongs to remove them to a plate. Add the other tbsp. oil and then the onion when the pan is fairly hot. Turn the heat to medium low and cook until starting to get soft 4 minutes (stir it as it cooks so no burnt onion bits). Add carrot slices and red pepper strips; cook another 2 minutes. Add the fish sauce, grated ginger, garlic, stir well, add the coconut milk, stir well as it gets hot, stop just before a boil ensues. Return the chicken thighs to the pan and simmer, covered, for 10 minutes. Turn the chicken pieces over, cook 5 minutes, nestle the asparagus spears into the sauce and cover it again. Add the lime juice and zest and the spinach leaves after 5 more minutes, keep covered. By now the asparagus should be soft enough to stick in a fork. If not, cook another minute. The spinach just needs to wilt; it will continue to do that even after you turn off the heat.
If you like cilantro throw on a third of a cup of chopped fresh cilantro at the end, we don’t so I didn’t. If you can get Thai basil, use that instead! I can only find it if I grow it myself. So summer is the season for Thai basil. Great hot basil taste which is perfect in Thai curries.
Serve this curry over hot Jasmine rice. I make mine in a sauce pan that I cut a brown paper bag circle to fit between the pot and the tight-fitting lid, it should overhang by an inch or so; the paper liner keeps liquid from escaping and drying out the rice before it is done. Or make it in your Instant Pot. I made a full cup of uncooked rice, and it was just about the perfect amount of rice. Enjoy!