June 10, 2014

Curry Chicken

Looking for a appetizer and main course for a Thai themed dinner party or just wanting to try out something new?! Here you go, both of these are tested and approved. 

The great thing about the soup is that you can make it your own in regards of how spicy you want it by adding more curry paste, if you rather use chicken or veggie broth and even if you would like to swap out the shrimp for a different type of protein OR leave it out too.


3 cloves garlic, minced
1 ½ TBS minced lemongrass
1 tsp salt
1 TBS olive oil
*2 TBS red curry paste
*32 oz chicken broth
1 can coconut milk
1/2 cup cooked/steamed potatoes, cubed
1/2 cup fresh mushrooms, sliced
1 TBS lime juice, about half a fresh lime
1/2-1 cup peeled and uncooked medium shrimp
1/4 cup chopped cilantro
2-3 green onions, sliced


Heat olive oil, stir in garlic and lemongrass for about 30-60 secs before adding the curry paste and salt. Heat curry paste for another 30-60 secs, stirring constantly. Pour & stir in 1/2 cup of broth to dissolve curry paste, then add remaining broth. Bring to a boil, then reduce heat to medium low, cover partially and simmer 20 minutes.

Stir in coconut, lime juice, potatoes and mushrooms. Bring back to a boil and then remove from heat.

Stir in cilantro, green onions and shrimp. Soup is ready to serve as soon as the shrimp are pink.

Serve with rice (optional)

From left to right: Chicken Pad Thai, Spicy Lettuce Wraps and Thai Curry Soup

(Recipe shared with me from my friend Jamie)

8 oz rice noodles
1/4 cup salted peanuts, finely chopped
1/2 tsp grated lime peel
3 Tbs fish sauce
2 Tbs fresh lime juice
2 Tbs packed brown sugar
4 1/2 tsp rice vinegar
1 Tbs Asian chile sauce with garlic
3 Tbs cooking oil
1/2 lb skinless, boneless chicken breast, cut into bite-sized strips
1/2 package of firm tofu (3oz I think...?)
1 Tbs finely chopped garlic
1 egg, lightly beaten
1 cup fresh bean sprouts
1/2 cup sliced green onion
2 Tbs snipped fresh cilantro


-Place noodles in a large bowl.  Add enough hot water to cover them; let them stand for 10 to 15 or until the noodles are pliable but not soft.  Drain well in a colander.
-Meanwhile, for peanut topping, combine peanuts and lime peel; set aside.
-In a small bowl combine fish sauce, lime juice, brown sugar, rice vinegar, and chile sauce; stir utnil smooth.  Set aside.
-In a 12in nonstick skillet heat the oil over medium-high heat.  Add chicken, tofu and garlic; cook and stir about 6 mins or until chicken is no longer pink.  Transfer to a bowl.
-Add egg to the hot skillet and cook for 30 sec.  Turn egg with spatula and cook for 30-60 seconds more, just until set.  Remove egg from skillet; chop egg and set aside.
-In same skillet heat remaining 2 TBS oil over high heat for 30 sec.  Add drained noodles and sprouts; stir-fry for 2 mins.  Add fish sauce mixture and chicken mixture;  cook for 1-2 mins more or until heated through.  Remove from heat and sprinkle with egg, peanut topping, green onion and cilantro.

No comments:

Post a Comment