Thai Red Curry Chicken

Ohhh boy, is this dish good. Spicy, coconut-y, flavor filled chicken that goes great with white basmati rice. If you’re willing, add some chewy roti and you’re good to go.


Asian food has an amazing range of flavors. Strange combinations result in eye opening experiences. Ingredients such as ginger is such a great ingredient that is not as well used as it should be in other ethnic dishes.

I bought red curry paste at our local international food stores. Then I discovered our Walmart had it too. For half the price. Damn it. You’d think the local Walmarts wouldn’t have it because the term “Oriental” is still used here to refer to Asian people and foods.  Trust me, it’s not something I appreciate or find endearing.

I actually only used the paste for the first time a few days ago. It almost smells like a spicy fermented tomato paste (and looks like it too) with a kick. It’s pretty interesting but tastes great.

Using tomato paste? Well, it kind of came from my big noggin while I was trying to brainstorm how to make this dish really flavorful. Tomato paste provides flavor without any pungent tomato taste.

And of course, coconut milk. Yes, yes, it’s high in fat but I really don’t care. If you want to cook great food, you need to use the proper ingredients. In my opinion, at least.

So I won’t lie…the end product looks like what my dog’s #2 looks like after she’s drank too much saltwater at the beach. But seriously, the meat just falls off the bone and the sauce is irresistible. And it’s super easy to make. It’ll taste like you slaved over the stove for hours!


Serves: 3-4
Time: 2 hours


4 chicken thighs
1 head of broccoli, roughly chopped
1 bell pepper, sliced into 2″ cubes
1 onion, sliced 2″
2.5 cups chicken broth
1/2 cup coconut milk
1 tablespoon red curry paste
1/4 cup tomato paste
1/2 teaspoon fish sauce
2 cloves chopped garlic
1 tablespoon chopped ginger
1 teaspoon salt

1. Heat up sauce pan on medium heat.
2. Take your chicken and mix in a bowl with the pastes.
3. Take the garlic and ginger and sauté in the sauce pan with oil.
4. Add your chicken and brown all sides, mixing constantly. This should take about 3-4 minutes.
5. Add the chicken broth, coconut milk, salt, and fish sauce and bring to a boil on high heat. Lower to medium after 5 minutes.
6. After 30 minutes of simmering, add your remaining vegetables and allow to simmer over low-medium heat for at least 45 minutes.

Serve with basmati rice (or any other rice) and enjoy!




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