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My Thai Curry Chicken

by Glenn Fullington
04.04.2008

I like to experiment in the kitchen. Tweaking this and that in a certain recipe can enhance a dish and also make it unique. Making something your own is how family recipes are created?

Tonight was Thai Curry Chicken and it went as follows:

1 shallot diced, sautee in olive oil, when they start to turn clear add

2 tsp Red Curry Paste, breaking it up around the pan, add

2 cups chicken broth, and

1 can coconut milk, bring to boil an add

2 chicken breasts, cut into cubes, cover pan and let simmer, stirring occasionally, add

3 spring onions  diced and

1 green bell pepper diced towards the end of the chicken depending on how crisp you like your vegetables.

Serve it over:

brown rice and

spinach

You can add more or less red curry paste as your palette can stand. The original dish was made with fish but it translates well to chicken. Change it up and make it your own. Bon Appétit

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