Thai Curry Recipe
Thai obsession started with me, but by now everybody in my family loves Thai cuisine. If we go out, we usually go to a Thai restaurant. With coronavirus dampening the spirit of dining out, I started looking for ways to entertain us at home. Cooking Thai and making my own sour dough bread are just two things I picked up during this crazy year of 2020.
Making Thai curry from scratch would be difficult for me, but buying readily prepared sauce made it all very easy. While this sauce I discovered is amazing, I am contemplating making my own in the near future. It can’t be that hard!
After being on Nutrisystem and Medifast diets, I understand a thing or two about how to cook healthier and watch my portions, so I think it’s safe to say that this meal is inspired by both diets. It is also gluten-free, because there is nothing there besides rice, sauce, coconut milk, chicken, and veggies.
It is very simple and takes no more than 30 minutes, meaning that you can make it any time as long as you have a few ingredients in stock. I can buy everything I need in Publix or Whole Foods.
- Organic chicken boneless thighs or breast, 1 package
- Organic chicken broth, low sodium, 1 package, about 1,000ml
- 2 cans of organic coconut milk
- 2 packages of Passage to Asia Red Thai Curry Simmer Sauce
- 2 organic paprika, bright colors
- 4 organic carrots
- 1lbs of organic green beans
- 2 cups of organic rice of choice
- Organic coconut oil
- Salt and pepper
- Olive oil
I like to start with rice.
My family refuses to ear brown rice, which would be my preference, so I cook white rice for them.
2 cups of rice yields about 5 cups cooked and it’s plenty for us for at least two meals.
Pour 3 ½ cups of salted water in a pot and bring it to boil.
Add rice, a little bit of coconut oil for flavor, stir everything together one time, and let it simmer in a pot with lid until the water is almost evaporated, 10-15 minutes. Make sure you use low heat or it’ll start bubbling and spilling over. Turn it off and let it sit until ready to eat.
Next step is to wash your chicken and cut it in small pieces.
Place it in the pan with some olive oil, season with salt and pepper, and let it simmer for a few minutes on both sides.
I like to cook the chicken fully, but some chefs don’t.
In any case, some liquid should remain before you are ready to add other ingredients.
Once the chicken is done to your liking, add both packages of curry sauce and both cans of coconut milk.
Stir everything, reduce heat, and let it simmer while you are chopping your veggies.
First, cut paprika in narrow 1” strips.
Then peel and chop carrots, finally, wash and trim the endings of your green beans.
After the chicken and sauce were simmering for about 5 minutes, add all veggies and continue simmering and stirring periodically.
It is cooked when green beans are tender, in about 8-10 minutes.
You can garnish the sauce with dill, parsley, or cilantro.
Serve the sauce over rice and enjoy!