Thai Chicken Curry

This is typically a dish that we make in the winter with what we have on hand but last night we made this with the new potatoes, baby carrots, garden peas and fresh cilantro. Oh Wow! The garden fresh vegetables added more layers of flavor and texture that we had ever experienced. This dish is equally as delicious with shrimp, fish fillet or bison, simply adjust the cooking time and method for the particular meat you have chosen, cooking it prior to proceeding with the sauce. This only makes 2 to 3 servings so we usually double or triple it. If you do not like cilantro, just leave it out although the cilantro adds to the authentic Thai taste.

1 lb. boneless, skinless chicken breast (2-3 halves)

Kosher salt and freshly ground black pepper

2 tbsp. vegetable oil; more as needed

1/2 medium onion, finely diced (to yield about 1/2cup)

1 tbsp. minced fresh ginger

2 tsp. seeded, minced fresh jalapeno ( adjust to your desired level of hot/spicy)

1 tbsp. sweet curry powder (not Madras or hot)

1 cup homemade or low-salt chicken broth

1 medium red or yellow potato, peeled and cut into 1/2 inch dice (to yield about 1 cup)

2 medium carrots, thinly sliced

1 400 ml. can coconut milk, well-shaken

1/2 cup fresh or frozen peas

2 tbsp. toughly chopped fresh cilantro


Holding your knife at a 45-degree angle, cut each breast crosswise into 3 thick long slices. Season slices generously with salt and pepper.


In a 10 inch straight-sided saute pan, heat the oil over medium-high heat until it is hot enough to shimmer. Add half of the chicken and cook, flipping once, until lightly browned and just barely cooked through, 1 to 2 minutes per side. Transfer the chicken to a plate; repeat with the remaining chicken. Cover with foil to keep warm.


Return the pan to medium heat and, if it looks dry, add another tbsp. oil. Add the onion, ginger, and jalapeno and saute, stirring almost constantly with a wooden spoon, until the vegetables soften, about 2 minutes. Add the curry powder and saute for 30 seconds. Pour in the chicken broth and scrape the pan with the spoon to loosen any browned bits. Add the potato, carrots and 1/2 tsp. salt. Bring to a simmer and cook, partially covered, until the potato is barely tender, 7 to 8 minutes. Add the coconut milk and peas; simmer uncovered until the peas are thawed, the potato is fully tender, and the sauce is somewhat thickened, 4 to 5 minutes. Taste the sauce; add salt and pepper as needed. Add the chicken along with any accumulated juices to the sauce and turn to completely coat with the sauce.


Serve immediately, sprinkled with the cilantro. Serve with basmati rice or serve the dish on its own. Serves two to three.