Out of Helen's Kitchen - Thai curry chicken

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Published on Wednesday, August 1, 2018

By Helen Drysdale

Neepawa Banner & Press

Thai food is one of my favourites!  While visiting friends we made a flavorful Thai recipe that was simple and tasty.

Pre-made red, yellow and green curry pastes or sauces can be purchased at almost any grocery store and saves a lot of time. Thai curries are delicious, but what’s really the difference in the various colours?  Although all three colors may be spicy-hot depending on the brand, normally green is the mildest and red the hottest with yellow falling somewhere in between. Red curry is made with red chilies for a fiery hot dish, while green curry is made with green chilies, coriander, kaffir lime leaf and basil.  Yellow curry is made with yellow chilies and the vital ingredient is turmeric for a sweet and tangy taste.

Green curry coconut chicken

3-4 chicken breasts,

cut into small pieces

2 Tbsp. oil

1 large onion,

coarsely diced

2-3 cloves garlic, minced

1 can coconut milk

3-4 tsp. green

curry paste

2 tsp. freshly

grated ginger

1 red pepper, sliced

2 large carrots, sliced

1 package mushrooms, washed and sliced

1-2 baby zucchini, sliced

1/2 cup chopped basil

cooked Jasmine rice

To a large pot or skillet add the oil, then the chicken and cook about 5 minutes, stirring all the while. Add the onion and garlic and sauté for several minutes. Add the coconut milk.

Bring to a low boil and add the curry paste and ginger and stir well. Add the peppers, carrots and mushrooms and gently simmer for 7-9 minutes until veggies are tender crisp. Add the zucchini and basil and cook stirring for several minutes. Taste and add additional curry paste, salt, pepper, etc. to taste. Serve over Jasmine rice.