Dump & Simmer Thai Inspired Chicken Curry
Printable Version (Recipe Only)
I created this recipe on a lazy fridge cleanout day when most of the ingredients I had left just made sense for a Thai-inspired curry.
On the day I took this particular pic, I had Chinese eggplant, red bell pepper, and zucchini on hand, but you can use 2 to 3 cups of whatever chopped veg you like. You might have to adjust the salt a little if the veg you use has high water content.
White rice usually takes about 25 to 30 minutes (brown rice a bit longer), so you'll want to make sure to get it started once your curry's simmering.
Dump & Simmer Thai Inspired Chicken Curry
Serves 4 to 6 over rice
Time: About 15 minutes active + 60 minutes stovetop time
Printable Version
- 2.5 pounds bone-in chicken pieces
- 1/2 a yellow onion cut into 1/2" slices
- 4 slices (about 1/8" thick) of fresh ginger root OR 1/4 teaspoon ginger powder
- 3 cloves garlic, smashed OR 1/3 teaspoon garlic powder
- 1 tomato, quartered
- 5 Kaffir lime leaves OR the zest of half a lime or lemon
- 15 basil leaves (Thai is preferable, but if you have some other kind, that's ok, too)
- juice of half a lime
- a 15 oz. (or so) can of coconut milk
- Thai chilies to taste (if you don't have Thai chilies, you can used crushed red chili flakes for heat - start with 1/2 teaspoon for moderate heat and adjust as you like)
- 2 teaspoons curry powder
- 2 Tablespoons fish sauce
- 1 to 2 teaspoons sugar
- 2 to 3 cups chopped veg to add later
1) Dump all ingredients except for veg into a large pot or Dutch oven, and give it a few gentle stirs to incorporate.
2) With the pot covered, bring the mixture to a boil over medium heat and let it boil for 2 to 3 minutes. This should take 10 to 12 minutes or so.
3) Turn the heat down to low, and simmer the curry for 30 minutes, still covered.
4) Stir in your veg, turn the heat back up to medium, and continue to cook for another 20 minutes or so, 10 minutes with the lid askew, and another 10 minutes completely uncovered. After the first 10 minutes is a good time to adjust the seasoning for salt and heat.
That's it!
Enjoy. :)
shinae
I created this recipe on a lazy fridge cleanout day when most of the ingredients I had left just made sense for a Thai-inspired curry.
On the day I took this particular pic, I had Chinese eggplant, red bell pepper, and zucchini on hand, but you can use 2 to 3 cups of whatever chopped veg you like. You might have to adjust the salt a little if the veg you use has high water content.
White rice usually takes about 25 to 30 minutes (brown rice a bit longer), so you'll want to make sure to get it started once your curry's simmering.
Dump & Simmer Thai Inspired Chicken Curry
Serves 4 to 6 over rice
Time: About 15 minutes active + 60 minutes stovetop time
Printable Version
- 2.5 pounds bone-in chicken pieces
- 1/2 a yellow onion cut into 1/2" slices
- 4 slices (about 1/8" thick) of fresh ginger root OR 1/4 teaspoon ginger powder
- 3 cloves garlic, smashed OR 1/3 teaspoon garlic powder
- 1 tomato, quartered
- 5 Kaffir lime leaves OR the zest of half a lime or lemon
- 15 basil leaves (Thai is preferable, but if you have some other kind, that's ok, too)
- juice of half a lime
- a 15 oz. (or so) can of coconut milk
- Thai chilies to taste (if you don't have Thai chilies, you can used crushed red chili flakes for heat - start with 1/2 teaspoon for moderate heat and adjust as you like)
- 2 teaspoons curry powder
- 2 Tablespoons fish sauce
- 1 to 2 teaspoons sugar
- 2 to 3 cups chopped veg to add later
1) Dump all ingredients except for veg into a large pot or Dutch oven, and give it a few gentle stirs to incorporate.
2) With the pot covered, bring the mixture to a boil over medium heat and let it boil for 2 to 3 minutes. This should take 10 to 12 minutes or so.
3) Turn the heat down to low, and simmer the curry for 30 minutes, still covered.
4) Stir in your veg, turn the heat back up to medium, and continue to cook for another 20 minutes or so, 10 minutes with the lid askew, and another 10 minutes completely uncovered. After the first 10 minutes is a good time to adjust the seasoning for salt and heat.
That's it!
Enjoy. :)
shinae
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