With plenty of great Thai spice blends and curry pastes available on store shelves, it’s quick and easy to whip up curry at home. The secret to many Thai and Indian curry dishes is fish sauce, a few drops and it becomes that thing that makes you go “Yum!”
If you’re cooking for four adults and would like ample amounts of cause, double this recipe and use 4-5 chicken breasts or 6-8 chicken thighs.
- Avocado oil
- 1 small onion, diced small
- 1–2 small chili peppers, seeds removed and diced small (Thai bird, serrano or even jalapeño work)
- 2–4 tablespoons red curry paste, any kind
- 1 tablespoon curry powder
- 2, 14-oz cans full-fat coconut milk or coconut cream
- 1 lime, thick strip of peel removed, then quartered
- 10–20 drops of fish sauce
- few pinches of salt (to your liking)
- Basil leaves, sliced thin
- 1–2 tablespoons palm or coconut sugar
- 3–4 lime leaves (these can be hard to find)
Chicken Curry Ingredients
- 1 green or red bell pepper, medium dice
- 1 cups green vegetables, sugar or snap peas recommended
- 2–4 boneless, skinless chicken breasts or thighs, sliced thin
- cooked rice for serving, basmati recommended
- In a large pan over medium heat, cook the onions and chili peppers in a little oil for a couple minutes.
- Add the curry paste and/or powder, and fry the spices in the oil until fragrant.
- Add the coconut milk, lime leaves (or lime peel) and bring to a simmer over medium-low heat.
- Add the vegetables and chicken, and simmer until all ingredients are cooked and tender, about 20 minutes.
- Curry can simmer for several hours to develop flavor, add a little water if the sauce gets too thick.
- Finish curry with fish sauce to taste. Serve over basmati or cauliflower rice with a squeeze of lime.