I will say this before we go any further…if you can’t handle spice…this is not the dish for you!
This dish will clear your sinuses, grow new hair on your head, and give you a facial from all the sweat it produces on your face.
This is a really simple dish with the help of Thai Kitchen wonderful products.
I also used some of these freezer ready ginger cubes from Dorot!
I sauteed the chicken in olive oil, the paprika I used gave the chicken a nice bright color.
This chicken turned out beautifully…next I sauteed garlic, Thai chili’s, ginger and a habanero pepper.
Add the chicken and pan juices back to the pot and cover with broth and diced tomatoes…allow that to cook for about 15 minutes.
Don’t forget to stir in the curry paste!
Reduce heat and stir in the thick coconut milk and watch the dish transform.
Now you can simmer the dish for about 15 more minutes.
I allowed it to simmer for an hour, making sure to stir as needed.
It’s all done and ready to eat!
I served my Curry with hot Thai Jasmine rice and a crusty loaf of bread for dipping!
Again, if you like spice…this is the perfect winter dish!
Spicy Thai Chicken Curry
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
1 lb chicken thighs, boneless, skinless
1 28 ounce can diced tomatoes
1 can Thai Kitchen Coconut Milk
1 4 ounce jar Thai Kitchen Red Curry Paste
2 cups chicken broth
3 cloves garlic
3 Thai Chili, sliced
1 habanero pepper (optional)
1 tablespoon ginger, grated
1 tablespoon creole seasoning
1 tablespoon brown sugar
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
1/2 tablespoon black pepper
2 teaspoons paprika
extra virgin olive oil
hot Thai Jasmine rice
crusty bread for dipping
Mix seasonings together and set aside.
Rinse chicken, pat dry, cut into 2 inch chunks and place in a bowl. Top chicken with half the seasoning blend and mix well.
In a big pot add about 2 tablespoons of olive oil over medium heat, saute chicken in 3 batches for 3-4 minutes per side. Remove chicken and place on a plate, repeat.
Add garlic, habanero pepper that has been split in half, Thai chili’s and ginger to pan, saute for about 1 minute, add chicken and pan juices back to pot.
Cover chicken with broth and mix well. Add tomatoes and cook over medium heat for 15 minutes, stirring occasionally.
Add jar of Red Curry Paste and mix well.
Reduce heat to medium low, add coconut milk and remaining seasonings.
Mix well and cook curry for about 15-20 more minutes.
You can simmer curry for about an hour over low heat if desired. Low and slow makes the curry even more flavorful.
Don’t forget to remove the habanero pepper. Enjoy!