Thai Chicken Curry

Ok, so I mentioned that I like to cook. One of my favorite ethic foods is Thai food. In a single dish you can taste about 15 different flavors all in one bite. So I decided it would be cool to share some of our favorite recipes. Keep in mind that these are recipes that we actually make. Although they may sound complex, we really wouldn't make it if it took too much time. So here you go. If it sounds good to you, I hope you try to make it. Really, it's not that hard.

Recipe Summary

Difficulty: Easy
Prep Time: 10 minutes

Cook Time: 30 minutes
Yield: 8-10 servings

INGREDIENTS:

1-2 pounds chicken breast (or thighs), cut into 2” chunks
1 medium round onion, diced
2 tablespoons vegetable oil
3-4 cloves of garlic, crushed
2 stalks lemongrass, sliced julienne
5-6 kafir lime leaves, crushed (if available)
1-2 tablespoon green Thai curry paste
1 can bamboo shoots, shredded
1 can baby corn
1 large eggplant, sliced julienne
2 cans coconut milk
2-3 tablespoons chicken bouillon
salt and pepper to taste
1 bunch Thai basil to garnish

1. Sauté onions in oil until caramelized (about 5 minutes). Set aside.

2. In medium-high heat, brown garlic in oil.

3. Add lemongrass and kafir lime leaves.

4. Slowly add in chicken. Season with salt and pepper. Cook chicken for about 5 minutes.

5. Add in the cooked onions.

6. Add the green Thai curry paste into chicken.

7. Pour in the coconut milk and bring to a boil. While it’s boiling, add in the bamboo shoots, baby corn and eggplant.

8. Season with chicken bouillon.

9. Garnish with Thai basil only when it’s ready to be served.

ENJOY!

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