Casino Kitchen: Thai Chicken Curry

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    Thai Chicken Curry:

    2 tbsp. oil (coconut or olive oil)

    2 tbsp. Thai red curry paste

    1 tbsp. tamarind paste

    1/2 onion, sliced into thin wedges

    1 1/2 pounds grilled boneless skinless chicken

    breast, diced (or precooked protein of your


    6 ounces coconut milk

    6 ounces coconut cream

    1/2 red bell pepper, thinly sliced

    1/2 yellow bell pepper, thinly sliced

    1/2 cup frozen peas and carrots, thawed

    salt, to taste

    1 lime wedge

    To Plate:

    Prepared jasmine rice, warmed

    chili oil

    fresh cilantro, chopped


    Thai Chicken Curry:

    1)Heat oil in a large sized skillet over medium-high heat.

    2)Stir in the curry paste and tamarind paste until aromatic.

    3)Stir in the onion and cook until translucent.

    4)Add chicken and stir until heated thoroughly.

    5)Slowly pour in the coconut milk and coconut cream while stirring to combine.

    6)Add bell pepper, peas and carrots, and stir to combine.

    7)Season with salt and juice from lime wedge, and stir to combine.

    To Plate:

    Mound equal amounts of jasmine rice in the center of four bowls. Ladle Thai Chicken Curry around the rice of each of the four bowls. Drizzle chili oil on the Thai Chicken Curry. Sprinkle cilantro on top of the rice and enjoy!

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