I can never quite decide if I love Indian or Thai food better.
When we go to an Indian restaurant, I think, “okay, I love Indian food the most. Nothing could be better than this.” And then I go to a Thai restaurant and think the same thing.
Since I have a killer Indian curry recipe here on my blog, I figured it would only be fair to balance things out with a Thai curry recipe too.
I saw this one over on Carlsbad Cravings and decided to give it a try, but then I couldn’t find Panang curry paste at my grocery store (not surprising since my grocery store doesn’t even have Thai red curry paste, which. . . I don’t understand).
I finally ordered some on Amazon for a whopping $6 and when it arrived (one day later, thanks to the magic of Amazon Prime) I made this the very next day. And now I can make this Thai chicken curry any time I want.
Which I guarantee is going to be often.
If you liked this Thai Chicken Curry recipe, you might also like these recipes:
Simple Thai Chicken Curry
This Thai chicken curry recipe is SO easy and delicious. Usually I don't think any homemade recipes can come even close to a restaurant version, but this is the best one I've ever had. Who even needs take-out?
- 1 tablespoon oil
- 1/2 yellow onion thinly sliced into half-moons
- 2 bell peppers thinly sliced (I used one yellow, one red)
- 1 tablespoons Panang curry paste
- 2-3 boneless skinless chicken breasts, thinly sliced
- 1 teaspoon freshly grated ginger
- 2 garlic cloves minced
- 1 14 oz. can coconut milk
- 1/2 tablespoon cornstarch
- 2 Tablespoons brown sugar
- 1 Tablespoon fish sauce
- 1/2 tablespoon lime juice
- 1/4 teaspoon salt
- Basil leaves optional
Over medium-high heat, warm up the oil. Add the onion and peppers and cook, stirring frequently, until the onions are transparent. Add the curry paste and stir to coat the vegetables. Cook for 1 minute.
Add the chicken slices and cook until the outsides are golden brown (it's fine if the inside isn't cooked yet). Add the ginger and garlic and cook, stirring constantly, for about 30 seconds.
Pour most of the can of coconut milk into the pan and whisk the cornstarch into the remaining bit of coconut milk with a fork until smooth. Pour that into the pan too and add the brown sugar, fish sauce, lime juice, and salt. Stir to combine and bring to a gentle simmer. Let cook for about 5 minutes, then salt and pepper to taste.
Serve over rice with fresh basil, if desired.
(adapted from Carlsbad Cravings)