Thai chicken curry is an easy, fun, and quick dinner to make. It’s very fragrant and filling, with just enough spice to put a little tingle onto your taste buds.

I <3 Thai food. It’s amazing – simple, clean and delicious. Each and every component is distinct and yet not one taste overwhelms the other.

I wasn’t introduced to Thai until my 20’s (heck, I wasn’t introduced to any Asian cuisine until my 20’s), but ever since I love every chance I get to try Thai dishes, different curries and anything of the sort. I hadn’t prepared any Thai at home though. Why? Because I am a giant wuss and the simplicity of the flavors seemed like too big a challenge for me.  Dumb, I know.

Tonight was my first Thai creation at home and it was ok. I was missing the lemon grass and apricot jam so I am not sure if that would have made up where this recipe lacked in flavor. Also, the recipe didn’t state sweetened or unsweetened coconut milk. I didn’t choose wisely, young Skywalker. Sweetened is what you want for this particular dish (not sure if that goes for other Thai as well).  This Thai chicken curry was easy and fun to make, and I will go back for round 2. Especially now that I know where I can get my hands on a plethora of curry pastes.

Thai Chicken Curry

from Fragrant Thai Chicken Curry –  The Double Dipped Life

Ingredients:

• 3 tbs oil
• 1 onion, coarsely chopped
• 2 garlic cloves, crushed
• 1 rbs Thai red curry paste
• 4 cups coconut milk
• 2 lemongrass stalks, coarsely chopped
• 6 kaffir lime leaves, finely chopped
• 2/3 cup Greek or Plain yogurt
• 2 tbs apricot jam
• 3 lb cooked chicken breasts, chopped
• 2 TB cilantro
• salt and ground black pepper
• Kaffir lime leaves, shredded, toasted coconut, and fresh cilantro to garnish

Preperation:

Heat the oil in a large pan. Add the onion and garlic, and cook over a low heat for 5-10 minutes until soft. Stir in the red curry paste. Cook, stirring constantly for 2-3 minutes. Stir in the coconut milk, then add the lemon grass, lime leaves, yogurt, and apricot jam. Stir well. Cover and simmer for 30 minutes.

Remove the pan from the heat, and allow to cool slightly. Transfer the sauce to a food processor or blender and process to a smooth puree. Rinse out your pan. Strain the mixture back into the pan, pressing as much of the pureed mixture as possible through the sieve with the back of a wooden spoon. Discard what is left in the sieve.

Add chicken to sauce and bring the back to simmering. Stir in the cilantro and season with salt and pepper.

Serve in warm bowls; garnishing with extra lime leaves, shredded coconut, and cilantro. Serve over Rice.

As for the Labor Day weekend. We did nothing festive. We did, however, recieve a smoker from my father that we intend on using soon. I have yet to figure out how to photograph meat well, so the pics will suck, but the food will probably be delicious.