*My affiliate links are used in this post. However this does not influence or change my opinion. Thanks for using them and helping support my family and my blog!*
Easy Thai Chicken Curry is a healthy dinner recipe without coconut milk or fish sauce made in less than 30 minutes. Make it a meal with jasmine rice and broccoli.
I know there are already some folks out there that are saying, “Whoa! You can’t make a curry without coconut milk or fish sauce!!” And to that I say, “Why not?” It is my blog and I make the rules around here 😛 Ok sorry, that sounded a little mean…what I am trying to say is that you don’t always have to follow the “rules when cooking. I am a big fan of using the ingredients that I have on-hand and not making a special trip to the grocery store.
The other night I was in the mood for a curry and I was cooking that evening for my parents too. My dad despises anything coconut and we didn’t have any coconut milk anyways, so that was out. I am not a big fan of fish sauce so I didn’t want that either. So I came up with a curry in a hurry (that would have been a good name for this post, but too late 😛 ) with what we had on-hand and my Easy Thai Chicken Curry turned out pretty darn good…if I do say so myself 😉
If you have noticed that my pictures are looking a little bit different (check out this post to see what I am talking about), it is all thanks to my awesome step-mom!! She gave me an amazon gift card as a Christmas present and I bought something with it that I have been wanting for a long time!! I can now feel all professional because I have an LED Shooting Tent. You can find it on Amazon here: http://amzn.to/1Q3hJzR. I am still figuring it all out, but I love that I can now shoot any time of the day and not have to worry about lighting. This is especially helpful since I have my “day job” and tend to have to do more of my blog work on evenings and weekends.
Speaking of being all professional, I can’t believe that I have forgotten to share another one of my Christmas presents!
Yep, it is my new office space!! My awesome hubby fixed up our back room (which was really more like a storage room) to be my “official” office 😀 Didn’t he do an amazing job? Now I have my own space to do all things blogging!!
Ok back to this post about my Easy Thai Chicken Curry!! We were all really impressed with how it came out. The chicken is swimming in a sauce made of onion, garlic, ginger, tomatoes, red chili paste, sriracha and chicken broth. It is not a “standard” curry but that is what I am going to call it 😛 Why? Because I can 😎
It also let me try about a “better late than never” wedding present that we just got last week, a pre-seasoned cast iron skillet!! We actually got two for the wedding but I am keeping both of them! Since I do a lot of cooking over at my parent’s house, I took one there and kept one at our house. You can find a similar one on Amazon here: http://amzn.to/1n6qWyo. I don’t know how I ever lived without one!! They are amazing and I think I am becoming slightly obsessed 😉 Case in point, check out my Instagram post from the night that I was cooking my Easy Thai Chicken Curry 😆
Here is your recipe for Easy Thai Chicken Curry:
- 1 cup jasmine rice
- 1 tbsp. extra virgin olive oil
- 1 large yellow onion, chopped
- 3-4 cloves garlic, minced or pressed
- 1 lb. boneless skinless chicken breasts, chopped into bite size pieces
- 1 tbsp. grated ginger
- 1 (15 oz.) can diced tomatoes
- 1 tbsp. red curry paste
- 2 tsp. sriracha (more or less depending on how spicy you like it)
- ½ cup reduced-sodium chicken broth
- sea salt and fresh ground pepper to taste
- 1 tbsp. corn starch
- Cook jasmine rice according to package directions
- Heat olive oil in a large skillet over medium-high heat
- Once hot, add onion and garlic to the pan and saute for 3-4 minutes, or until the onion has softened and is turning translucent.
- Add chicken pieces to the pan and continue cooking for about 5 minutes, browning on all sides.
- Add ginger, tomatoes, curry paste, sriracha, chicken broth, salt and pepper and stir to combine.
- Bring to a boil and cook for about 10 minutes or until chicken is cooked through.
- Dissolve corn starch in a little bit of warm water and then pour into curry, stir well to thicken the sauce.
- Serve over cooked jasmine rice.
- Suggested side: steamed broccoli
*My affiliate links are used in this post. However this does not influence or change my opinion. Thanks for using them and helping support my family and my blog!*
I love such easy and tasty recipes that I can pull up during busy weekdays!