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Thai Chicken Curry

Chef Carol Dearth, Sizzleworks Cooking School, Bellevue
serves 6
1 tablespoon butter
2 tablespoons minced peeled fresh ginger
4 large cloves garlic, minced
1-2 hot Thai chilies, seeded and chopped, or hot pepper flakes to taste
1/2 teaspoon salt
1 tablespoon curry powder
1/2 cup whipping cream
1 cup coconut milk
1 teaspoon freshly squeezed lime juice
1 tablespoon freshly grated lime zest
2 pounds uncooked chicken, boned and skinned, cut into bite-size pieces
1-1/2 cups jasmine rice, freshly cooked (4-1/2 cups cooked) 
1/2 cup freshly minced cilantro for garnish
3 large green onions, thinly sliced, for garnish
Melt butter in a work or a heavy large skillet over medium-high heat. Add ginger, garlic and chilies or hot pepper flakes and salt. Sauté until fragrant, about 2 minutes. Add curry powder; stir 1 minute. Add cream, coconut milk, lime juice and zest. Bring mixture to a boil. Lower heat, and add the chicken. Simmer until meat is opaque in center and sauce thickens slightly, about 5 minutes, or until chicken is done. Correct seasonings.
Serve with rice, and garnish with cilantro and green onions.
Note: in place of the chilies and curry powder, you may substitute about 3 tablespoons red curry paste. As an option, add precooked carrots, celery or red bell pepper (add with ginger and garlic), pea pods (add near end of cooking), or precooked green beans. You may also substitute shrimp for the chicken.