Tuesday, September 7, 2010

Thai Chicken Curry

o.m.g. delicious.

A while back, our friend Erica Saint Clair wrote a cookbook: Paleolicious. I had not been able to cook any of the recipes until the other night when Simon and I were looking for something fun to cook in our new kitchen! This recipe for Thai Chicken Curry is fantastic, absolutely delicious and really super easy.


1 1/2 pounds boneless skinless chicken breast
Crush red pepper
Black pepper
Olive Oil
1 inch ground ginger
1 diced small onion
1 sliced red bell pepper
3 sliced cloves of garlic (we used 2 because our garlic was very big)
1 tbsp honey
1 cup chicken broth
1 cup unsweetened coconut milk (we bought sweetened for no particular reason other than we didn't realize it was supposed to be unsweetened...and boy did we love the sweet taste!)
1 packet curry powder

Sprinkle the chicken with the red and black pepper and cook in a little oil. Our chicken was a little big so this took some time.

Once that was finally complete and Simon and I were positive that we weren't going to eat raw meat, the chicken was removed and the onions were placed in the very same pan:

We sauteed them for a while, mostly because we're not big fans of very onion-y dishes.

Next, the pepper and garlic were added and they sauteed for about 2 minutes.

And then put everything in the pot! Coconut milk, honey, broth, ginger, curry powder, everything. Stir until it boils, turn the heat down to medium and then let it simmer until about half of the liquid reduces.

It turns a really pretty shade of gold, and began to smell delicious.

Pour in a bowl and serve!! Delicious. We were very happy with this simple, filling and flavorful dish.

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