Nic’s Chicken Curry

The most amazing, authentic Thai curry recipe.  It is rich and creamy, with just the right amount of spice.  

My neighbor moved to the US from Thailand sixteen years ago.  She made this curry and brought it to our family when she could barely speak English. We begged her to teach us how to make it.  

My husband drove her to the local Asian food store where she filled a basket with all these ingredients and then proceeded to make this curry in our kitchen while we watched and tried to notice every little move she made.  It was approximately 100 degrees that day.  Not what you might call “curry weather” but we all ate bowls of it anyway.  It was so good.  Every one of our children loves this dish and they ask for it often.  

All the ingredient amounts are approximate, as she is more of a “just pour some of this and add a little of that, you’ll know when it is right by the taste” kind of cook, so feel free to adjust to your family’s tastes.  

You can find the curry paste at some grocery stores, at your local Asian food store, or delivered to you from Amazon.

I’ve included our favorite veggie combination in this recipe, but you can put literally any vegetables in this curry.  Even the vegetables that look a little sad and wilted in your crisper drawer will taste delicious in this curry, so it’s a great way to use all the little bits of leftover veggies.  We have even added chunks of squash or pumpkin for a great Fall flavor.

Nic’s Curry

Course: MainDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

20

minutes

This is the most amazing, authentic Thai curry recipe.  It is rich and creamy, with just the right amount of spice.

Ingredients

• 2-4 T curry paste (we like yellow best, but green, red, Panang are good too, the more you add the more spicy your curry will be)
  

• 4 cans coconut milk
  

• 1 lb chicken breasts (thinly sliced)
  

• salt to taste

• Rice (prepared to package directions) and fresh Thai Basil for serving
  

• Vegetables 4-6 cups (such as):

• 2 c broccoli florets
  

• 1 c green beans (cut in 2 in pieces)

• 2 c sweet potatoes (peeled & diced)
  

• ½  c shredded carrots
  

Directions

• Heat the curry paste in a stock pot over medium heat, stirring/whisking it constantly, for about 2 minutes or until the curry paste becomes warm and fragrant.
  
• Pour in the coconut milk and continue to whisk until the curry paste is incorporated in the coconut milk.  Bring this mixture to a slow boil.
  Add the vegetables, stir until it comes back to a boil.
  
• Stir in the sliced chicken. 
• Simmer 20 minutes or until the chicken is poached and the vegetables are cooked (I just make sure any potatoes are soft, and the rest of the veggies will be perfect)
  
• Serve curry over rice and with a garnish of Thai basil if you have it.

Notes

• This is a great leftover too.  I keep the rice and curry separate in the fridge until we’re ready to eat it, because otherwise the rice soaks up all the curry making it more like a curry casserole.  But curry casserole can be good too 😉
• Sometimes I add so many vegetables that the curry loses it’s “soupiness.” If that happens just add another can of coconut milk or 1-2 cups of chicken broth. You cannot mess this curry up.