Thai Curry Chicken as you would guess is usually made in Thai restaurants across the country. It is usually made with a redder looking curry paste and is spicy and rich.
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I always recommend to use a good quality curry as this will make all the difference in your meal. The only curry I personally use is from Jamaica called Betapac, and it never fails.
It has a good flavor and is a popular dish, however, I decided to make a lighter spin off version that may be closer to home. My dish is made with boneless thighs cut in small pieces, along with potatoes and carrots, although other vegetables can be added as well.
Most people would want to add their spice of choice, which is optional, but I add a little sometimes or none at all. This is one of my dishes that I make that has to be swimming in sauce, therefore along with the 1 cup of coconut milk , my preference is Grace powdered or can , but again there are a lot of options out there. I usually add an extra 1/2 cup of water or more if needed. Not to mention, this qualifies as one of my quick and easy dishes
First the boneless thighs are seasoned with scallion, minced garlic, minced ginger, sugar, a tip of soy sauce, seasoned salt, garlic salt and curry powder, it is then marinated at least 2 hours.
When ready to cook, the thighs are browned for a few minutes in a non-stick skillet before the coconut milk is added. The potatoes and carrots are also boiled separately for about 8 minutes and then added to the thighs to continue to simmer another 10 minutes until cooked. I guarantee you will love this dish as it is very flavorful. Please remember to leave a comment.
Thai Coconut Curry Chicken
Ingredients
- 8 Boneless Chicken Thighs
- 3 cloves Garlic minced
- 1 stalk Scallion cut fine
- 1/2 tsp. Ginger minced
- 2 tsp. Seasoned Salt
- 1 tsp. Garlic Salt
- 1 tsp. Sugar
- 1/8 tsp. Dark or Mushroom Soy Sauce
- 1-1/2 tsp. Curry Powder good quality
- 1 large Potato or 2 medium
- 1 small Carrot cut in small rounds
- 1 small Onion cut horizontally
- 1 cup Coconut Milk
- 1 cup Water plus a little more if desired
- 1 Tbsp. Oil
- Pepper of choice (optional)
Instructions
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Wash chicken and cut off all fatty pieces (best done semi-frozen). Cut in bite size pieces or small.
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Season chicken with all above ingredients up to the curry powder. Cover in a medium seasoning bowl and marinate in fridge for at least 2 hours.
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Peel and cut potatoes in 1-1/2" cubes. Place in a bowl of water until ready to cook. Peel & cut carrots into small rounds, set aside. Peel and cut up onion, set aside seperately.
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Mix coconut water and add an extra 1/2 cup of water, set aside.
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Heat a small pot of water on high heat until boiling. Add potatoes & carrots and boil around 8 minutes, drain.
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Heat a large skillet on high heat. Add oil. After about 1 minute or when hot, add the chicken and stir fry until no longer pink, about 5 minutes. Add coconut milk and water mixture along with potatoes and carrots. Add pepper of choice if using, i would suggest minced up scotch bonnet pepper. Turn heat to medium, cover and simmer about 10 minutes. Add onion, stir and check if potatoes are cooked, cook a few more minutes if desired. Add a little more water if desired. Season to taste.
Recipe Notes
Best served over white rice. I like mine with a lot of gravy to soak up the rice and bring out the rich flavor of this dish.