Thai curries are prepared with a lot of fresh ingredients as roots and herbs give them a special unique flavor. I use to keep most of this kind of ingredients in the freezer, it’s the easiest way for me especially for galangal, Thai basil, cilantro, lemon grass and so on.
If possible I have the fresh cilantro on hand, sometimes in a pot and sometimes well wrapped in the fridge and some stems in a glass of water. I use quite often ginger and I keep always some in the fridge.
In this case I have I have most of the ingredients ready and the preparation of this curry required less than 30 minutes.
It’s possible to prepare this curry skipping some of the ingredients, but I would use at least one of these ingredients: lemon grass, galangal and ginger. For the herbs I really recommend to use either cilantro or basil leaves or kaffir.
You may also add some veggies as for example peeled and diced taro; but cook until this is tender.
Thai Coconut Curried Chicken
- 2 tablespoon vegetal oil
- 1 lemon grass
- 1 cm fresh galangal, sliced
- 1 cm fresh ginger, sliced
- 1 cm fresh turmeric, sliced
- 3 garlic cloves, sliced
- 1 tablespoon Thai yellow curry paste
- 500 g chicken breast, skinless, deboned and diced
- 1/2 teaspoon turmeric powder, optional
- 1/2 bird eye chili, sliced
- 1 cup coconut milk, reserve about 2-4 tablespoons for topping
- 1/2 cup water
- 1 teaspoon flour
- 4 tablespoon, light Thai soy sauce or to taste
- Fish sauce to taste
- 2 tablespoon fresh lime juice
- 1 tablespoon Thai basil leaves
- 1 kaffir leaf sliced, reserve some slices few for decoration
- 2 teaspoons fresh cilantro leaves, reserve a few for decoration
- 4 cherry tomatoes sliced
- Prepare all the ingredients.
- Heat oil in a wide non-sticky skillet.
- Add lemon grass, galangal, ginger, turmeric and garlic.
- When the garlic begins to brown add curry paste, chicken, turmeric powder and chili. Stir to roast the chicken.
- When chicken begins to brown add coconut milk and flour dissolved in the water.
- Add soy sauce, lime juice and bring to boil. Season with fish sauce, soy sauce or more lime juice to taste.
- Stir in basil leaves, kaffir lime and cilantro. Cook for a few more minutes.
- Transfer to a serving plate, top with revered kaffir leave slices, fresh cilantro and tomatoes. Spoon reserved coconut milk and serve with white rice.