There are two key steps that makes this authentic Thai chicken curry:
First, you have to cook the Thai curry for a few seconds all by itself prior to adding the coconut milk. This allows for the aroma of the spices to be released.
Second, you much julienne a few kaffir lime leaves and garnish the dish with them once you are done cooking it. Kaffir lime leaves have a very potent unique lime aroma and I don’t think you can omit or substitute such ingredient.
YIELD: 4 SERVINGS TOTAL TIME: 15-20 MINUTES
1.5 lb chicken tenders or chicken breast, cut into cubes
2 red bell peppers, sliced
1 tbs olive oil
2 tbsp red curry paste
1 14 oz can coconut milk
2 tbsp fish sauce
1 tbsp palm sugar, or coconut sugar
5-6 kaffir lime leaves, julienne
- In a large wok or pan add the oil and curry paste over medium to high heat. Cook for about 30 seconds to 1 minute. Add the coconut milk and stir for a few seconds. Add the chicken, sugar, fish sauce and cook the mixture until the chicken is almost cooked.
- Add the sliced peppers and cook for about 2-3 minutes. Turn the heat off and add the julienned kaffir lime leaves.
- Serve over brown rice or as desired.