I LOVE a flavorful curry. Thai curries are some of my favorite. When I’m out of Southeast Asia, I miss it tremendously and typically have to make my own if I am to be satisfied.
Here’s a recipe I whipped up today and it turned out fabulous, so I thought I’d share. It tastes remarkably similar to a curry my Thai lunch lady in Penang would serve me often. It’s incredibly easy, very fast to prepare, and super delicious. Try it out and let me know what you think!
First, create the spice paste:
1 inch ginger
1 inch galangal
large handful of thai basil leaves OR mint leaves
4 cloves garlic
1 red onion
1-2 stalks of lemon grass (white part) (NOTE: I didn’t have this today, but still awesome!)
1-3 red chili peppers (per preference)
Put ingredients, along with a little oil, into food processor and mix thoroughly until nearly a paste consistency.
Put paste in frying pan and let simmer until fragrant.
1 tablespoon Tom Kha paste (THIS IS OPTIONAL. I HAPPENED TO HAVE IT SO I ADDED IT. CAN BE MADE WITHOUT IT)
3-4 kaffir lime leaves
1 can coconut cream or coconut milk
1 chicken bullion mixed in a cup of hot water
1 pound thinly sliced chicken breast
Simmer until chicken completely cooked.
Serve over white rice.