I have a slight obsession with Curry. Maybe it’s because I’m half Jamaican or it could be that one of the best basketball players in the NBA has the last name of Curry. Either way, curry has to be one of the most delicious things since chocolate. Ok, I’m exaggerating but curry is pretty darn good. Growing up, I only thought curry existed in the Jamaican culture. It wasn’t until I finally visited an Indian restaurant in my twenties that I realized that other cultures used curry too. Who knew? The odd thing is that Indian curry and Jamaican curry taste quite different but both are delightfully good. Recently, I had the pleasure of discovering Thai red curry paste.
Red thai curry was a new concept to me. Curry is yellow but this red thai curry paste can be found in your International section of Harris Teeter. I actually ended picking up some red thai curry for another recipe I found on another blog. That recipe was delicious and I may blog about it, but not today. I honestly had no clue on what I would do with the rest of the red curry I purchased. Then the light bulb clicked and this recipe came about.
This recipe…this curry…will have you fall in love with curry all over again. I like to eat it with white rice because I like to eat almost everything with white rice. Here are the deets:
Start cooking your rice.
Then, mise en place…Gather your ingredients (even a glass of wine if you like). Chop 1 onion, 1 green pepper, 1/2 red pepper, and 2 cloves of garlic and set aside. Chop 2 lbs of chicken breast into 1 inch pieces. Set aside.
Heat 2 Tbsp. of olive oil in a dutch oven over medium-high heat. Sauté onions and peppers until onions are translucent, about 4 minutes. Remove peppers and onions from pot and set aside.
Next, add chopped chicken to dutch oven and cook until chicken is cooked through, about 10 minutes. Season with salt and pepper and stir chicken to ensure even cooking on all sides.
Remove chicken and set aside. Add chopped garlic, 2 Tbsp. red curry paste, and 1/2 tsp ground ginger to dutch oven and stir until fragrant, about 1 minute.
Add onions and peppers and chicken back to the dutch oven. Stir to combine.
Add 1.5 cups coconut milk, 1 Tbsp. fish sauce, and 1 Tbsp. brown sugar and stir to incorporate.
Reduce heat to medium-low. In a ramekin, add 1 tsp. of corn starch and 1 Tbsp. of water, stir and add to dutch oven to thicken sauce. Stir to incorporate and let simmer for about 5 minutes.
Serve with lime if you like. Serve over white rice and Enjoy 🙂
- 2 lbs boneless skinless chicken breast, cut into 1 inch chunks
- 1 onion
- 1 green pepper
- ½ red pepper
- 2 Tbsp olive oil
- ½ tsp ground ginger
- 2 cloves garlic
- 2 Tbsp red thai curry paste
- 1 Tbsp fish sauce
- 1 Tbsp brown sugar
- 1 ½ cups coconut milk
- 1 tsp cornstarch
- 1 Tbsp water
- Lime for serving
- Heat olive oil in skillet or dutch oven.
- Sauté onions and peppers until translucent, about 4 minutes. Remove from skillet and set aside.
- Add chicken to skillet and cook until cooked through, about 10 minutes. Season with salt and pepper. Remove and set aside.
- Add garlic, ginger, and red thai curry paste to pot. Cook for 1-2 minutes.
- Add chicken and vegetables back to skillet. Add coconut milk, fish sauce, and brown sugar. Stir to combine.
- Reduce heat to low. Add cornstarch and water mixture and stir. Cook over low heat for about 5 minutes. Serve with white rice. Enjoy 🙂