Thai Chicken Curry

chicken curry

source: Alta Mantsch

The weather is cooling, and it’s time for more comfort foods. My favorites are those that cook low and slow, coaxing delicious, cozy flavors and allowing ingredients to mingle with one another. This Thai Chicken Curry is a great bridge between summer and autumn, as it uses some of the summer’s bounty, such as basil and bell peppers, in a comforting dish that warms your belly with creamy coconut milk and spices.

One of the added benefits of a dish such as this is that it doesn’t require an exact timetable. If you’re serving dinner guests, for example, and they’re a few minutes late; no worries, this will hold just fine on warm until you’re ready. And with a simple side of steamed rice (Jasmine rice is my favorite) and a steamed vegetable, such as broccoli or green beans, it makes the perfect meal. Another bonus: the leftovers taste delicious, too!

More autumn entrée ideas:

 

Thai Chicken Curry

Serves 4

Ingredients:

  • 1 tablespoon coconut oil
  • 1 3-lb chicken, cut into eight parts
  • Salt and pepper
  • 2 tablespoons finely chopped garlic
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon grated fresh turmeric
  • 1 red bell pepper, sliced
  • 1 tablespoon red curry paste (I used Thai Kitchen)
  • 1 can coconut milk
  • 1 tablespoon coconut palm sugar
  • 1 tablespoon wheat-free tamari
  • 1 ½ tablespoons lime juice
  • 6-7 Thai basil leaves
  • Steamed jasmine rice, for serving

Instructions:

  1. In a large, heavy Dutch oven, heat the coconut oil to medium-high heat. Pat the chicken parts dry with a paper towel and season with salt and pepper. Working in batches, brown the chicken in the Dutch oven, about 3 minutes per side. Remove and set on a plate.
  2. Lower the heat to medium. Add the garlic, ginger, turmeric, and red bell pepper to the oil in the pan. Saute for about 30 seconds. Add the curry paste, coconut milk, palm sugar, tamari, and lime juice and stir in, scraping the bottom of the pan to ensure you get all the browned bits.
  3. Add the chicken back to the coconut milk, nestling so that all pieces fit in a single layer and are half-submerged. Bring just to a boil, and reduce to a simmer. Place the lid of the Dutch oven and allow to simmer for 30-35 minutes or until cooked through.
  4. Add basil leaves, stir in and serve on top of steamed rice, with lots of sauce spooned over.

profile-photo-BW1Alta is the founder of the gluten-free, dairy-free blog, Tasty Eats At Home. Even without gluten and dairy, Alta can show you that meals can be simple and healthy, and treats such as cake, bread, and cookies can be mouth-watering! Her goal is to share with you delicious, gluten-free, dairy-free food that can bring your heart joy and nourish your body, one recipe at a time.

Read all of Alta’s posts here.

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