What we had last night: Thai Chicken Curry

I admit it! I am limping to the Finish Line of winter! Even our dinners are getting a little, well, BORING!IMG_0715

Soon I’ll be sautéing beautiful colors and eating delicate lettuces (sigh!) but until then we need a boost! Time to get out the spices!

This curry  is a hybrid of my mother’s recipe from her time in Ghana, our trip through Thailand, my Indian Cooking classes in Tokyo, and my family’s love of spices…. and it’s so quick & easy to make!



1-2lbs organic boneless chicken breasts – sliced thinly lengthwise

3tbs red curry paste (less for a milder palate)

2 cans of unsweetened coconut milk (1 Lite/ 1 Regular full fat)

1tbs coconut oil

1/2 large sweet onion

Fresh ginger,minced

2 sweet potatoes, peeled and diced

½ teas each curry powder, garam masala, and cumin

Fresh basil leaves, salt & pepper

2 Kaffir lime leaves, if available

Kosher salt/white pepper

Basil leaves for garnish

Preheat Oven to 400 degrees- spread sweet potatoes on cookie sheet,season with a little garam masala, drizzle with olive oil and bake for 25 minutes

Heat coconut oil in deep frying pan or Dutch oven

Saute onions until soft/not browned

Add the curry paste & fry very quickly for a few seconds

Stir in coconut milk and bring to boil

Add broth and chicken and cook for 25 minutes or until chicken is cooked through

add the garam masala , spices, and kaffir lime leaves

Season to taste with fresh basil leaves, salt, and pepper

Serve with in a deep bowl with sweet potatoes, brown rice, and a whole wheat naan bread* For (lacto-Ovo)Vegetarian- omit the chicken & serve with hardboiled eggs

It is fun and delicious to serve additional
condiments in small bowls: unsalted peanuts, toasted coconut, and fresh pineapple.

This recipe can be multiplied for a crowd



Original recipe by Pamela S Lillis/ please attribute if sharing

All rights reserved 2015