Powered by Mom Blog shares a Thai Chicken Curry with Coconut Milk Recipe
I love curry, I grew up on Vietnamese curry which is similar to the Thai Chicken Curry at least the way my mom made it. We like it with lots of curry sauce to spare so we can dip French bread into that’s how I ate it growing up and I know many of my mom’s friends made it and ate that way as well. You can add less coconut milk if you don’t want to be so saucy I’m bad with measurements but I tried to put it together for this recipe for you.
My philosophy is add or reduce what you want to suit your own tastes it doesn’t hurt to experiment that’s how you create true yumminess. Yes you get some duds too but to me that’s how you also eventually find just the right recipe too!
The recipe below is for cooking the curry in a pot but you can easily adapt it to a slow cooker which I’ve done. Just check your own slow cooker for the most appropriate setting. For the Breville Fast-Slow Cooker use the sauté function first to brown the chicken and then cook everything together in the pressure cooker function for about 20-25 minutes (mix the wet ingredients first before putting in the cooker).
2 tablespoons coconut oil
2 tablespoons of melted butter
1 white onion, chopped (optional)
2 cloves garlic, crushed
1 pound skinless, boneless chicken breast halves – chopped (I tend to do 3-4 chicken breasts which is more than 1lb
2-3 large potatoes (russets are fine) I personally use more
2-3 large carrots (optional but we like it)
2 1/2 tablespoons yellow curry powder or if you’re like me mix your cumin and turmeric yourself to your taste
1 teaspoon garlic pureed (can use garlic powder in a pinch)
1 can coconut milk ( I use 2 as I said we like lot s of sauce), if you want a lower fat version use light coconut milk
½ teaspoon pureed ginger or finely chopped (optional)
1/3 cup chicken stock
2 tsp fish sauce (optional but it’s so good in curry)
1 bay leaf
Mix melted butter with curry powder (or your mix) until it’s like a paste set aside in a small pan
Brown chicken with coconut oil in a frying pan or pot. I use a pot so that I can add everything to the pot. I add a bit of salt and pepper. As you can see I did not cut mine yet, I do it after it’s mostly cooked.
Add the garlic, onions and ginger with the chicken and let sauté for a few minutes. If there is not enough moisture in the pan add some of the chicken stock.
In a separate bowl mix coconut milk, fish sauce, remaining chicken stock and the curry paste, it doesn’t have to be mixed completely sometimes you can sometimes it’s still a bit chunky that’s okay.
Add to the pot with the sauce to the chicken
Mix all the remaining ingredients except the Thai Basil in the pot potatoes, carrots, bay leaf , keep on low medium heat, keep mixing until the coconut milk and spices are mixed nicely. Keep checking and stirring every so often, cook until potatoes and carrots are tender
It’s ready to serve over rice if you want or with French bread. I chop up and put the Thai Basil on top as a garnish so yummy!