Recipe For Chicken Curry

I had some left over chicken breasts and decided I would make a stuffing of roasted red pepper with a tomato sauce. But, after a walk on the beach I really did not feel like the whole process and turned my mind to making a green curry. Alvin gave us a lovely recipe for a green curry paste and so in my usual fashion, I set about making it. So, why read the list of ingredients first? I mean, I never do, so why start now? Well, if I had all the ingredients, I would have made a green curry. But, I did not have lemongrass and so my green curry became a curry – and not a very strong one either as I used less chillies. I will add lemongrass to my shopping list so that I can make the curry paste to share with you. In the meantime, enjoy this dish – we certainly did 🙂

"Chicken Curry"
Chicken Curry

Chicken Curry
 
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Ingredients
  • 2 green chillies, chopped
  • 4 spring onions, chopped
  • 30mls coriander leaves, chopped
  • 3 kaffir lime leaves
  • 5mls shrimp paste
  • 5mls ground cumin
  • 10mls coriander seeds, crushed
  • 2 cloves garlic
  • 30mls fish sauce
  • 30mls canola oil
  • zest of 1 lemon
  • 15mls lime juice
  • 400mls coconut cream
  • 60g asparagus, cut in half
  • 2 boneless, skinless chicken breasts, sliced
  • 80g exotic mushrooms, cut in half
  • 10 sugar snap peas, trimmed
  • 15mls palm sugar
  • 15mls fish sauce
  • 30mls lime juice
  • 10 Thai basil leaves
Method
  1. place the ingredients up to but not including the coconut cream into a blender
  2. process until all the ingredients have combined
  3. place into a pot and bring to a simmer
  4. add the coconut cream and bring back to a simmer
  5. add the bottom halves of the asparagus
  6. add the chicken breasts and simmer for 10 minutes
  7. add the rest of the asparagus, the mushrooms and the peas and bring back to a simmer
  8. add the palm sugar, the fish sauce and the lime juice
  9. stir in the Thai basil leaves
  10. serve on a bed of jasmine rice

Click on the links for conversions and notes.

Tandy

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20 thoughts on “Recipe For Chicken Curry

  1. This looks delicious – even without the lemongrass. It has all the other flavours. I love Thai food and not having one ingredient certainly wouldn’t stop me making something like this.

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    1. Thanks so much Corina! I try to not let the fact I am missing an ingredient stop me from making what I had in mind 🙂

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  2. Ooh, Tandy what wonderful flavours, even without the lemongrass – must have been beautifully fragrant as well as delicious.
    🙂 Mandy

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    1. thanks Mandy – it really was good 🙂

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  3. It looks good, I must get out and stock up my spices again, we buy in bulk and grind our own, so much cheaper!! Oh how I miss the greens though.. still.. summer will come! c

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    1. I love the smell of the spices when I grind them 🙂

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  4. I never made curry from scratch…always cheated using pre-mix powder and/or cubes. Yours looks delicious, and I love when you cook by mixing and matching what you have available.
    Hope you are having a great day Tandy 🙂

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    1. Thanks Juliana – I always try and make my own blends as then I know they have no ‘nasties’ in them 🙂

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  5. I LOVE curry and I love that the tamarind in the curry is a anti inflammatory agent that always helps my great aunt with her arthritis. Wonderful recipe and post.

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    1. thank you so much for letting me know tamarind is an anti inflammatory – I will use it more often 🙂

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  6. Looks just wonderful!

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    1. thanks Greg 🙂

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  7. A recipe is often made up of what ingredients a cook happens to have at hand. Most of my dishes are spontaneous.This sounds delicious, Tandy.

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    1. I think spontaneity wins every night in my house 🙂

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  8. Funny how sometimes you plan something and then change your mind, happens to me all the time……or maybe I just forget what I had planned! 🙂

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    1. must be the age Sue 🙂

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  9. Lovely, Tandy! Some of the best recipes come about when we don’t quite read the recipe correctly.. 🙂

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    1. I so agree Celia 🙂

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  10. Did you use the fresh Thai basil leaves from your garden? Sounds yummy. Take care, BAM

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    1. I did indeed 🙂

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