A few weeks ago I bought some of my favorite Mae Ploy Curry Paste and didn't realize I had ordered 1kg worth of curry paste...so we've been eating a lot of Thai food the past few weeks! This curry is delicious - seared chicken, a variety of veggies, and coconut milk to blend the spices. It goes well with white rice, rice noodles, or any other grain of your choice!
Serving size: 6
Ingredients
700g/1 1/2 pounds boneless chicken thighs or breasts
1 tbsp ground turmeric
3 tbsp Thai Red curry paste
4 tbsp olive oil
Saltto taste
2 shallots thinly, sliced
3 cloves garlic, minced
1 inch fresh ginger, grated
1 zucchini, diced
1-2 cups snap peas
2 cups roughly chopped broccoli florets
1-1 1/2 cans coconut milk (depends on how strong your curry paste is, mine is quite strong/spicy so I use 1 1/2 cans)
1 tablespoon soy sauce
2 teaspoons honey
Rice to serve
Directions
Mix the chicken with the turmeric, 1 tbsp curry paste, 1 tbsp olive oil, and season with salt.
Heat 2 tbsp olive oil in a large pot over medium-high heat. Add the chicken to sear on both sides until golden brown, about 2 minutes. Set aside.
To the same pot, add the shallots, garlic, ginger and zucchini. Cook for 5 minutes or until they begin to soften. Add the snap peas and broccoli and cook for another 2-3 minutes. Add 2 tbsp curry paste and mix to combine well, about 1 minute. Then add coconut milk, 1/4 cup water, soy sauce, and honey. Stir to combine, cover, and simmer for 10-15 minutes or until the chicken has cooked through. Remove from heat, season with salt. If you'd like the curry to be a bit thicker, you can simmer without the lid.
Service with rice, fresh mint, and lime.
Comments