David’s not so Thai chicken curry

Here’s another delicious recipe from the hubby.  Don’t want you to think that I do ALL the cooking.  😉


Like my wife, (and most other Vancouverites), I grew up having my palate influenced by a mosaic of cultures.  Curry is a dish that originates in Southeast Asia.  The varying spices are what differentiate an Indian-style from other curries such as Thai.  My Mom used to make us a Japanese-style curry that she would buy in boxed cubes.  This was the first kind that I was exposed to.  As I grew older I tried many other kinds of curry from authentic home-made to the best known restaurant ones.  My mother-in-law serves hers with toasted bread which is delicious!  My version is easy to make, the ingredients are easy to find, and it tastes great!  It’s not from scratch, but who has time to prepare their own curry paste these days?


1 medium yellow onion, peeled

4 carrots

2 russet potatoes

2 halved chicken breasts

2 cans of coconut milk (1 can be light/low-fat version)

2 tablespoons of Thai yellow curry paste (more or less depending on heat preference)

1 tablespoon of vegetable oil

1 teaspoon of fish sauce  Peel the potatoes and carrots.  Cut the potatoes into cubes (about 1 inch sq).  Cut the carrots into diagonal slices about ¼ inch thick.  Dice onions.  Cut chicken breasts into ¼ inch thick slices.  Heat a wok or high-sided pan on medium-high heat and add vegetable oil.  When oil becomes hot, add the curry paste.  Mix the curry paste into the oil and add the onions and chicken.  Stir around until the paste coats all of the chicken.  Keep stirring until the chicken is almost cooked.  Slowly add in half a can of coconut milk and stir the chicken around until the paste becomes incorporated with the milk.  Add the remaining 1 ½ cans of coconut milk and stir again.  Add the potatoes and carrots and stir again.  Reduce heat to medium-low and cover wok with a lid.  Simmer for 30 min, stirring occasionally.  Cooking is finished when potatoes are cooked (cut a potato open to check and taste).  Add the fish sauce and stir around, and you’re done!  Serve with rice, roti, or toasted rolls.

Hope you enjoy it!



16 thoughts on “David’s not so Thai chicken curry

  1. Good job! This is Thai. 🙂 Try cooking curry paste with coconut milk instead of oil would make your curry taste even better. Cook on medium high about 1-2 minute (to cook the bitterness of the curry paste out) and keep adding coconut milk to prevent them from burning. Also garnish with Basil instead of cilantro, then you will get the “So Thai” version of the curry.

  2. Especially thanks to Lent, I’ve been on a vegetarian kick lately… or should I say, a “curry kick,” lately.. I recently made one whose base was entirely potato.. Not that shabby.
    But now that Easter’s come and gone, this looks like a great recipe for me to try out!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s