Thai Curry Chicken

Over 7 years ago, I posted this recipe for the first time (Easy Thai Chicken).  It was easy, awesome, and my family loved it.  In that time, I have perfected my touches on it to make this a family favorite that we eat as often as possible.  This is my refined recipe.  It makes a ton, which is great because this is definitely one of those dishes that the flavor gets better with time.  It is also one of those dishes that can be changed up.  Want to make it vegetarian take out the chicken and bulk up on your favorite veggies and maybe tofu.  Shrimp would also work if you are looking for something new.  I really don't thing there is anyway to get this wrong.

Thai Curry Chicken

1.5 - 2 lbs Chicken Breast, cut into small pieces (we prefer tenderloins)

House Seasoning (to taste)

1/2 lb Baby Carrots (par-steamed)

1 stalk Broccoli (par-steamed)

1 can Cut Baby Corn (drained and rinsed)

Sauce: 

1 15 oz can Coconut Milk

2 Tbsp Thai Red Curry Paste

4 tsp Brown Sugar, packed firmly

2 tsp Lime Juice

Optional ingredients for serving:

Cashews

Jasmine Rice

Naan

Mix together chicken and seasonings. While the broccoli and carrots are cooking, saute chicken until thoroughly cooked in a wok or large pan. 

Once cooked and the vegetables to the pan and stir together.  Add the sauce ingredients to the pan and stir until completely combined (sauce can be mixed then added to pan, but I decided to eliminate this step years ago to make the process easier). 

Simmer until everything is completely heated and sauce thickens.

We eat this over Jasmine Rice, topped with Cashews and Naan on the side to sop up the deliciousness that is the sauce.

I hope your family enjoys it as much as we do. 

Love and Good Eating!

Hilliary 💖