This Thai Curry Chicken has become a staple and favorite with my family. It’s so easy to make and even more delicious. It’s Thai food my daughters can eat without worry. This dish isn’t too spicy and there is no cross-contamination with nuts as you might find in typical Thai restaurants.
I’ve been making Real Simple’s Chicken Curry In a Hurry for years. It’s comfort food in my book, but each time I made it, it left the hubby and me longing for a bit more flavor. So I decided to add my own little twists to it and it just turned out amazing! My hubby said about ten times as he was eating it, “Wow, this is really good!” as he devoured it and went back for seconds. Well, that’s enough to make me want to share my version with you.
Basically, I added a little more kick by using Red Curry Paste and cayenne pepper. But it’s not too spicy that I couldn’t enjoy it, too. Yes, my Caucasian hubby likes food hotter than his Korean wife – haha. I also paired it with some jasmine coconut rice and that was all she wrote. Hope you like it as well!
Thai Curry Chicken – Easy and Delicious
This super easy, super flavorful Thai Curry Chicken recipe was adapted from Real Simple’s Chicken Curry In a Hurry
Ingredients
Sauce
- 1 1/2 tablespoon oil (I’ve been using avcado oil)
- 1 vidalia onion diced
- 1 bell pepper thinly sliced then cut in half (I used 1/2 red and 1/2 green for more color)
- 1 Tbsp curry powder
- 1/2 tsp cayenne pepper (optional)
- 1 tsp red curry paste or 3 heaping Tbsp of red curry SAUCE
- 1/2 cup plain yogurt
- 1 cup light cream or half and half
- 1 can (14.5 oz each can) diced tomatoes do not drain
- 1 tsp kosher salt
- 1/4 tsp black pepper
- 2 1/2 cups shredded chicken (about 2 breast halves worth) rotissery chicken also works great
- 1/2 cup fresh cilanto roughly chopped
Rice
- 2 cups jasmine rice
- 2 cans (14 oz each can) of light coconut milk
Instructions
Rice:
-
Add coconut milk and rice to medium sauce pan and bring to boil over medium-high heat. Reduce heat to medium-low to low heat and simmer for about 15-20 mins (while stirring frequently) or until all of the liquid is absorbed and rice is soft. If the rice is still too firm, add a few more tablespoons of water, cover and let the rice absorb the additional water over low heat for a few more minutes or until soft.
-
Remove from heat and let stand 5-10 minutes.
Sauce: (Start right after you get the rice going)
-
Heat the oil in a large skillet over medium-low heat.
-
Add the onion, pepper and cook, stirring occasionally for 7 minutes.
-
Sprinkle with the curry powder and cayenne pepper and cook, stirring, for 1 minute.
-
Add the red curry paste/sauce and yogurt and mix well.
-
Add cream and simmer gently for 3 minutes.
-
Stir in the salt, pepper, and tomatoes. Remove from heat and add chicken and stir together.
-
Place rice on a plate, top with chicken curry, top with a generous helping of cilantro and enjoy every bite!
Recipe Notes
Chicken Tip:
What makes making this dish extra fast is having cut up rotisserie chicken on-hand. I often buy them when they are on sale, shred it up and stick it in the freezer for future use. That future use was tonight! Took it out of the freezer about 30 mins before I needed it and it was goodly (Little Sis-ism) thawed enough.
Rice Tip:
You can also make this in a rice maker like I usually do. Just put the ingredients in the rice maker and use the white rice setting. You can find the rice maker I use at the bottom of this post.
To Double the Sauce:
Lately, I’ve been making extra sauce so there’s plenty of it to soak into your rice, plus my girls love it this way. To do this, just double all the liquid ingredients, yogurt and spices. You can double the veggies too or just a little more, but don’t add any more chicken to it. The chicken is what soaks up all the sauce.
These pakoras, prepared months ago and stored in the freezer, made a perfect side. I’d share the recipe for these delicious things that complemented this meal so nicely, but I can’t for the life of me find it, but I promise to keep looking!
The hubby and I just got back from a fun weekend in NYC to an empty house since the girls are still with Nana, so I really enjoyed cooking this meal, nice and leisurely. And while the girls are away, the Daddy and Mommy will eat dinner in front of the TV while enjoying a beer. Cheers!
This Bok Choy Salad with Spicy Asian Vinaigrette I made for the first time was the perfect accompaniment!
Thanks so much for stopping by! Feel free to make my day by leaving me a comment, following my blog via email, on Facebook or on Instagram. The more the merrier!
Christine, aka happyvballgirl : )
To check out items used in this post or some of my favorites, simply click here: “Products I Love“. Purchases made using these links earns me a little extra cash to support my bento habit, which Hubby really appreciates. Haha! So, THANK YOU, should you choose to purchase any of ’em!
Disclosure: This blog contains affiliate links. : )
That curry looks delicious. Thanks for sharing the recipe.
Awwww, thank YOU Keitha for stopping by and taking the time to leave me a comment. I SO appreciate that and that was so sweet of you to do! 🙂