Chicken Curry

Hello!

It’s been much too long since I’ve posted here, but tonight I am happy to say that I have been inspired to post again!

A few months ago Vina, my amazing coworker, brought some chicken curry to work with her and shared. It was amazing! After I bothered her incessantly for the recipe (sorry Vina!) she wrote it out for me a few days ago. Tonight I was bored and hungry and thought it would be fun to go cook dinner with a close friend, Ben, and try out the new recipe! It turned out to be a fabulous idea. I had a lot of fun, and now I am so full that I (almost) regret all of the curry that I consumed.

Here’s how it went (with pictures)!

I went around to Ben’s and we decided to take a quick trip to Uwajimaya for ingredients. Then we got started with the cooking.

Ingredients:

1 tsp. minced garlic
1 tbsp. olive oil
1 tbsp. panang curry paste
1 can coconut milk
1/2 medium red bell pepper
1 boneless skinless chicken breast, sliced thinly
1 can bamboo shoots
3 stems Thai basil
salt and pepper to taste

(The ginger beers were to drink because they are delicious, we didn’t put them in the curry).

Here’s how we did it!

First, we heated the olive oil and sauteed the garlic until it was a little bit brown.

Then we added our can of coconut milk

and the curry paste

This is when it started to smell really good! While the coconut milk mixture was heating to a boil, Ben got to work cutting up the chicken breast into really thin slices. The thinner, the better, that way they cook quickly (thanks for the tip, Vina!).

Once the chicken was prepared, we added it to the coconut milk along with the can of bamboo shoots, the sliced red bell peppers (that I didn’t get a photo of pre-cooking, sorry), and the Thai basil. After it was all gently stirred in, we covered the pot and let it simmer for about 7-10 minutes. While it was getting increasingly more delicious, we took advantage of the free time to do a little clean up.

Even though there’s no photographic evidence, I swear that I helped! It was hard to wait for the food with the enticing smell that was filling the apartment, but we managed.
I did sneak a little peak though!

It was so worth the agonizing wait! Here is our finished product, served over coconut rice and with red bean mochi ice cream for dessert, yum!



If you like curry at all and have a free evening, give this recipe a try. It is so easy to make and absolutely delicious to eat. I owe my coworker Vina a huge thank you for once again sharing one of her impressively tasty recipes with me (see Chicken Adobo for another).
Thank you for reading! Comment with feedback if you would like to, I love to read and respond!
-Hannato

Posted in Food and Recipes. RSS 2.0 feed.

4 Responses to Chicken Curry

  1. When is the next dinner! Looks so delicious!!! You are so talented.

  2. Pingback: Phanaeng (Panang) Curry with Chicken

  3. sarah says:

    This meal looks so appetizing! I would love to make it, and enjoy the flavors it looks like it would have. YUM thanks for sharing!

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