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I don’t know about you, but I love ethnic food, especially a really good Thai curry. It just has so many unique flavors and no matter how full I get I can never put my fork down! I always go out to restaurants to get Thai food, thinking I could never make it as good as they do, but I finally thought “What the heck, I can do this.” It’s taken a few tries to find the right recipe, but a friend recently gave me a recipe that is pretty darn close to what I get when I go out.
- 1 pound of chicken breast
- 1 small – medium onion
- 1 small – medium green pepper (I was able to get this from my garden)
- 2-3 cloves of garlic
- 2 tablespoons of oil (I used sesame oil)
- 2-3 tablespoons of olive oil
- 1 can of Panang Curry paste or Red Curry Paste (I have found for Panang Curry paste you need to go to your local Asian market)
- 1 can of Coconut Milk
- 1/2 can of water (use the can of Curry paste)
- 2-3 finely julienned kaffir lime leaves
- Handful of Thai Basil (this also came from my garden)
- Hot pepper to taste
Saute the chicken in the olive oil until almost cooked all the way and take off stove (it will cook more in the curry).
Saute the onion and garlic in the sesame oil until fragrant and opaque, not browned
Add paste – stir and let it cook together for a couple of minutes.
Add coconut milk and water.
Then stir in chicken, green pepper, and hot pepper.
Cover and simmer on low-medium heat for 25 minutes to let the flavors come together (and the aroma to fill your house).
Add lime leaves and Thai basil and stir…if you don’t have lime leaves you can use the rind of a lime, which is what I normally do. You will let this cook for about 6 more minutes.
Serve over steamed rice and enjoy!