Chicken Curry is one of my favorite restaurant meals. I’ve made several versions of this rich, savory dish at home, and this is the easiest Chicken Curry recipe that I have prepared, and so it’s pretty great that it is also the most flavorful.
The key to recreating the authentic flavor of this restaurant dish is purchasing ingredients that were made in Thailand, not a factory in America.
If your local grocery store has an ethnic isle, check there for products labeled from Thailand. Or better yet, see if you can find an Asian market in driving distance from your house. For those of us who think that local food is the best part of any vacation, a trip to an ethnic market is a delightful mini-getaway from our usual routines.
Another great option for purchasing ethnic ingredients is Amazon.com, especially if you have Amazon prime. I use Amazon Prime often to buy hard to find ingredients. Rather than driving all over town, they just show up on my doorstep within two days. I checked, and all of the Thai ingredients that I used to make this dish are available on Amazon Prime. You can click on each of these ingredients in the recipe to go to an Amazon link.
For a complete meal, serve this savory curry over Jasmine rice with fresh cut pineapple and warm naan (flat) bread. Also, this meal doubles well and is a great choice for feeding a crowd gathered around your table.
CHICKEN CURRY, serves 4-6
- 1 Tablespoon Olive Oil
- 2 boneless, skinless Chicken Breasts, sliced 1/4 inch thick
- 3-13.5 ounce cans Coconut Milk, divided (do not substitute light coconut milk)
- 2 tablespoons Yellow Curry Paste (add more or less to taste)
- 2 tablespoons Palm Sugar, grated
- 2 tablespoons Fish Sauce
- 2 small gold Potatoes, diced into large chunks
- 1 large Carrot, diced into large chunks
- Jasmine rice, made according to package instructions
- Pour olive oil into a 5 quart stock pot or dutch over. Turn heat to medium-high and heat oil until glistening. Turn pan to spread oil evenly over the surface of the pan. Once evenly coated, add chicken slices in batches, laying each piece flat in hot skillet. Quickly brown each side, and do not overcrowd the pan. Set browned chicken aside in a plate and finish with remaining chicken. (You don’t need to cook the chicken all the way through at this point. You just want to get a little caramelization on each piece for better flavor.) Leave brown bits in the pot.
- Pour coconut milk into the stock pot or dutch oven used to brown the chicken and set over medium heat. Add 2 Tablespoons of Curry Paste. Whisk to combine until blended and bring to a simmer.
- Add Palm Sugar and Fish Sauce to the pot, stir to combine.
- Add browned Chicken, Potatoes, and Carrots. Stir until blended. Cover and cook on low for 15-20 minutes, or until potatoes and carrots are cooked through.
- Serve over steamed Jasmine rice.