Thai food is definitely one of my favorite genres of food. It is right up there next to Mediterranean. Since we moved to the city we had to say goodbye to one of our favorite little Thai restaurants in Edmond.
Also because of the move, I rediscovered a bunch of recipes in old cookbooks that had gone overlooked. I've pretty much been controlling the kitchen since I've been home, so when I found this recipe for an easy chicken curry I thought it would be the perfect dinner and hommage to our beloved Thai restaurant.
If you plan to make my coconut cake from yesterday, this is the perfect dinner to use up the rest of your coconut milk! The combination of the coconut milk, curry paste and lime gives this curry a really special flavor!
Before and after. The after picture is obviously the way to go, load on the Siriracha!
Thai Chicken Curry
1 1/2-2 lb. rotisserie chicken, shredded
zest and juice from one lime
3 Tbsp. Canola oil
1/4 lb. fresh green beans, trimmed and cut into 2 inch pieces
1/3 cup frozen peas
1 1/2 Tbsp. Thai red curry paste
1 cup unsweetened coconut milk
2/3 cup chicken broth
1 Tbsp. Asian fish sauce
6 green onions, chopped white and green parts
1/4 cup chopped fresh Thai basil (regular basil works great too!)
2 cups white or brown rice, cooked
Cook your rice according to the directions on the package.
Shred your chicken and zest the lime, then set aside. Cook the green beans in the oil until tender, about 2-3 minutes over medium-high heat Add the peas in at the last minute just to warm them up. Remove from the pan and set the veggies aside.
Stir the curry paste into the same pan over medium-high heat. Stir in the coconut milk, broth and fish sauce. Bring to a simmer and stir, scraping the brown bits that form on the bottom. Stir in the lime juice and zest.
Add the chicken, green beans and peas to the pan and combine with the sauce. Stir in the green onions and basil.
Spoon the curry over your rice and enjoy! Serve with Siriracha and soy sauce. Use chopsticks if you really want to be authentic.