Thai Spicy Curry Chicken

This chicken curry is very easy to prepare, and tastes just like the curries you can order at Thai restaurants. As an added bonus -- you can make it all in one pot, so it's easy to clean up afterwards. It's even better the next day after the flavors have blended. This is best served with steamed white Jasmine or Bismati rice.

1.5 (14 ounce) cans coconut milk
2 tablespoons green curry paste (may make adjustments to your taste)
2/3 cup chicken broth
1 (8 ounce) can sliced water chestnuts, drained
1 (8 ounce) can sliced bamboo shoots, drained
2 green bell pepper, cut into 1 inch pieces
1 cup julienned carrots
2 cup sliced fresh mushrooms
1 small can pineapples, diced
1 zucchini, cubed
3 boneless skinless chicken breasts cut into 1 inch pieces
3 tablespoons fish sauce
1/4 cup chopped fresh basil


Over medium heat, whisk coconut milk and curry paste together in a large saucepan. Simmer for 5 minutes.
Stir in chicken broth, water chestnuts, bamboo shoots, bell pepper, mushrooms, zucchini, pineapples, carrots and chicken. Season with fish sauce and basil. Simmer for 10 more minutes, or until chicken is cooked, yet still tender.

Yields 6 servings


  • Add tomatoes or potatoes if desired.

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