This Thai chicken curry is very quick and easy to make and it's sure to bring some warmth to any cold rainy day or make a sunny day even brighter.
Quick, easy and delicious are the magic words of this recipe.
I am not very fond of spicy food, but I confess I surrender to the exotic flavors of Thai cuisine, which is normally spicy for me. But when I am the one making it I can control the amount of spice I add to the recipes.
Serve: 4
What You Need:
- 1 pound chicken breasts diced (1 inch squares) (wash and pat dry the chicken with paper towel before cutting into squares)
- 1 teaspoon curry powder
- 1 teaspoon red pepper flakes (or chili pepper flakes)
- rind of one lemon
- 1 teaspoon salt
- 3 tablespoons butter (or coconut oil)
- 1 cup coconut milk
- 1/2 teaspoon
corn flour (Maisena)
- 2 tablespoons nam pla (Thai fish sauce)
- 1 cup salted and roasted cashews
- 1/3
cup chopped fresh cilantro (it has to be fresh)
FYI: If you want this dish not so spicy try 1/2 teaspoon red pepper flakes instead of a whole teaspoon.
What To Do:
Gather your ingredients.
Place the chicken in a wide bowl and
add the salt, curry, pepper flakes and lemon rind.
Mix it well so the chicken gets coated with all the spices.
Melt the butter in a large saucepan
or skillet over medium high heat.
Once the butter starts bubbling add the
chicken.
Cook the chicken until there is no pink
meat. Stir frequently. This will take about 5-6 minutes.
To check if the chicken is cooked through cut the thickest piece in half and see if there is still some pink meat.
Add the coconut milk and let it cook
another 3 minutes.
Mix the corn flour with the fish sauce stirring well.
Add it to the pan along with the cashews.
Let it boil to thicken. About 1-2 minutes.
Garnish with fresh cilantro.
Serve with steamed rice or Brazilian rice and peas (canned, frozen or fresh)
I don't season canned peas. I just drain and heat them up.
Another serving option:
