Thai Chicken Curry Recipe

"If you enjoy spicy and flavorful curries, this Thai recipe is great for a midweek dinner or for serving up to friends," recipe developer Ting Dalton of Cook Simply tells Tasting Table. "Because this recipe uses [store-bought] paste which is good quality from most supermarkets, it cuts out a lot of the hassle." Of course, if you're really committed to making your own Thai green curry paste, that's always an option, too. And, of course, if you're not a fan of the spicy heat of a green curry paste (Dalton describes it as "quite spicy"), you can always swap a Thai red curry paste into the recipe instead, without altering anything else.

Dalton uses chicken thighs here — "I find the meat to be juicier," she tells Tasting Table — but if you prefer white meat, feel free to swap in chicken breast for the chicken thighs. Further, you can be as creative as you wish with the vegetables. For instance, Dalton says you might want to include bell peppers or shallots, although she personally prefers the combination of eggplant and snow peas because it offers a nice contrast of soft and earthy with crispy and bright. Our failsafe position? The first time you make it, use Dalton's precise specifications, and the next time, explore any variations that inspire you. 

To make Dalton's recipe for Thai chicken curry, you'll need to start with 12 ounces chicken thighs or chicken breasts (or a combination of both), sliced into bite-sized pieces, with the bones removed. The curry flavor comes first and foremost from Thai green curry paste, which Dalton encourages you to buy pre-made from your grocery store. You'll also need fresh ginger, fresh garlic, fish sauce, brown sugar, chicken broth, coconut milk, and fresh lime juice to bring the Thai curry taste to the finish line. 

In addition, Dalton's recipe gets fresh, bright flavor from green onions, eggplant, snow peas, and freshly chopped cilantro. But you should feel free to add chopped or sliced red bell peppers, shallots, or any other vegetables you enjoy. You'll also need a couple tablespoons of vegetable oil to get the curry started with a quick sauté. 

Finally, Dalton points out that her recipe works particularly well when served over steamed rice, especially when the rice is leftover from a previous meal.

Start your sauté by heating 2 tablespoons vegetable oil in a large skillet or any deep stovetop pan. Add the minced ginger, garlic, and the Thai curry paste, and stir for 40 seconds. Pour in the coconut milk and the chicken broth. Stir to combine completely. Next, add the fish sauce and brown sugar, and stir to combine, making sure to scrape the bottom and sides of your skillet or pan to avoid any scorching.

Once you've stirred together your green curry base, it's time to add the chicken and let it cook through. For relatively large-sized bites as Dalton uses (see photo above), you'll need about 8 minutes to cook the chicken all the way through. That said, adjust the cooking time based on the size of the pieces of chicken. 

In case you're wondering about the consistency of the sauce, it's "meant to be runny and thin," Dalton tells Tasting Table, which why it goes so well over steamed rice. 

Finally, it's time to add the veggies. Start with the eggplant first, and simmer for 5 minutes, stirring occasionally. Then add the snow peas and green onions, simmering for another 2-3 minutes. Next, add the lime juice, and give the sauce a taste. If it feels like it's missing something, add a drop or two more of fish sauce for some deep umami flavor. 

Serve as a soup in a bowl or serve plated atop steamed rice. Garnish with freshly chopped cilantro and lime wedges, if desired. For an even spicier kick, sprinkle with red pepper or freshly minced chili pepper.