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Thai Chicken Curry

Lately, I’ve been craving Thai food like a crazy pregnant woman. I’m sure it’s because the weather has been so chilly and the thought of indulging in something hot and spicy brings comfort.

Lucky for me, I have a husband who not only cooks but does it very well. A few weeks ago, he made Thai Chicken Curry for his pregnant wife. Well, I don’t think he really had a choice!

thai curry chickenGood lord – I wouldn’t mind some of this right about now!

thai curry chicken 2Recipe:

Lightly brown chopped onions, garlic, ginger, and basil (about 1 min.), add sliced chicken breasts and sautee until golden brown on the edges (about 5-8 mins), add the rest of the vegetables (sliced mushrooms, chopped bell peppers), stir all ingredients. Mix in 1/2 can of coconut milk and 1/2 can of (4oz Maesri) red curry paste. Simmer for about 20 mins. Lastly, add in a dash of sugar and fish sauce to taste. Garnish w/ avocado slices, Thai chili peppers, and basil.

We don’t usually measure when cooking. It’s all about eyeing and tasting as we go. Here are the proportions (roughly): 2 chicken breasts, 1/2 an onion, a garlic clove, a few slices of ginger, 4-5 basil leaves, 1/4 cup mushrooms, and 1/2 a cup of bell peppers. Feel free to alter to suit your palette.

Also, you can use green or yellow curry instead of red. Available at Amazon.

curry paste




  1. Son and Sun

    Yum! I think I’m going to make this. And I don’t even like curry! 🙂


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