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Your New Favorite CHICKEN CURRY Recipe

This post was written by my foodie sister Robin, who is now sharing all of her favorite recipes and kitchen tips regularly on the new “Make It and Love It – in the KITCHEN” portion of this blog. Try a few of her recipes…your belly will thank you! -Ashley

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Hi guys, it’s Robin, and I’m happy to be back!

And since I shared something sweet last week, how about something a little savory today!

This recipe has been a longtime favorite since I discovered it in college.  It was always the go-to choice whenever there was a dinner party to prepare for and new people to become acquainted with.  There was always a request for this recipe afterwards and just watch, I bet the same will happen for you!

 

 

I think the reason this goes over well for the crowd is that the curry is not so over bearing and there is a teeny-tiny bit of fish sauce that is gives the flavor depth….but you’d never know it was there unless you prepared it.  Sometimes the curries you find at restaurants can have an overpowering curry flavor and/or fishy taste…….but this recipe is a perfect blend of all flavors, making it incredibly delicious!

 

I love all the different vegetables (and a few fruits) that are included in this, to keep everyone guessing with each bite.  It just makes this dish complete!  (But of course, you can add/remove whatever veggie you’d like!)

 

 

How about we get this party started shall we?

Here is what you need…

 

Shopping List:

  • 1 can (13.5 oz) coconut milk
  • 1 TBS green curry paste
  • 1 pkg (1.5 lbs) boneless skinless chicken thighs
  • 1 tsp or cube of chicken bouillon
  • 1/4 tsp fish sauce
  • 3-4 stalks of green onion
  • 1 TBS pineapple juice
  • 1/2 cup coarsely chopped pineapple chunks
  • 1 cup of coarsely chopped mushrooms
  • 1 TBS of finely sliced fresh basil or 1 tsp dried basil
  • 1 1/2 cup cream
  • 1/2 cup bamboo shoots
  • 2 TBS brown sugar
  • 1/2 cup water
  • 1 TBS pineapple juice (juice from the canned pineapples)
  • 3/4 cup grape tomatoes
  • 4 cups cooked short grain rice

 

In a medium saucepan, combine the coconut milk with the green curry paste, and chicken bouillon.  Cube the chicken and, if need be, trim off fat or gristle that got past the butcher.  (You can use breast meat if you like, but it is inclined to go dry and tough if you are not watching — those tricky little guys.)  Add the chicken to the coconut milk and cook on medium heat until cooked.

 

While the chicken is cooking, you can coarsely chop the mushrooms, pineapple, green onion, bamboo shoots, and finely slice the basil.  When the chicken is cooked, hold off on the tomatoes and basil and add the rest of the ingredients to the pot.  Let it slow simmer for 10 minutes.

 

While that’s simmering, cut the tomatoes in half.  If not, a whole grape tomato will explode its hot juices in your mouth…and that does not tickle. Just a warning.  Add the basil and tomatoes to the pot and let cook for a few minutes …and it is done.

 

The reason I love short grain rice is that it sticks together so well.

 

So because it’s so sticky, I mold it in a cup or small bowl and then turn it upside down onto a plate to create a little mountain like shown below, and accompany it with the curry chicken.  Isn’t it pretty?

 

 

Now go enjoy it yourself!

-Robin

Your new favorite chicken curry recipe

Chicken Curry Recipe

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Ingredients

  • 1 can (13.5 oz) coconut milk
  • 1 TBS green curry paste
  • 1 pkg (1.5 lbs) boneless skinless chicken thighs
  • 1 tsp or cube of chicken bouillon
  • 1/4 tsp fish sauce
  • 3-4 stalks of green onion
  • 1 TBS pineapple juice
  • 1/2 cup coarsely chopped pineapple chunks
  • 1 cup of coarsely chopped mushrooms
  • 1 TBS of finely sliced fresh basil or 1 tsp dried basil
  • 1 1/2 cup cream
  • 1/2 cup bamboo shoots
  • 2 TBS brown sugar
  • 1/2 cup water
  • 1 TBS pineapple juice (juice from the canned pineapples)
  • 3/4 cup grape tomatoes
  • 4 cups cooked short grain rice

Instructions

    1. In a medium saucepan, mix together the coconut milk, curry paste, and chicken bouillon.  
    2. Cube the chicken and add to the coconut milk over medium heat.
    3. Coarsely chop the mushrooms, green onion, pineapple, bamboo shoots.  
    4. Finely slice the basil and cut tomatoes in half and set both aside.
    5. When the chicken is cooked thoroughly, add all the ingredients to it except basil and tomatoes.  
    6. Let it simmer for 10 minutes then add the tomatoes and basil for a minute or two and pull of heat.  
    7. Serve with rice and enjoy.
Your new favorite chicken curry recipe
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Comments

  1. Rachel @ Engineering A Joyful Family says:

    Wow, I have never had curry before but it looks like I will have to give this a try! I have been on a bit of a rice kick lately…

  2. Gina says:

    Yum this looks soooo good! Can’t wait to make it and share it!!

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Hi, I’m Ashley—the DIY-enthusiast behind this crazy blog!

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