First I have to be honest and say that while I love most, if not all, Thai foods I've never been a huge fan of curry. My mom really only made it for my dad and I really only make it for my husband, upon request. At least that's what I always tell myself and others, but then I make it and I'm like, "This is so EFFING GOOD!!! Why don't I make this more often???" And then when we eat it all I go back to saying I don't like curry. I don't get it; it makes no sense <insert eye roll emoji here>.
Anyway, this is a spectacularly delicious, easy, and impressive meal to make when you're trying to impress yourself and others. It's melt-in-your-mouth, creamy, comforting goodness, especially during the winter when you want something flavorful, a little heartier and with a kick. You can make this with whatever meat you choose and serve it with either rice or vermicelli noodles.
In this recipe, I use chicken thighs and while the curry itself has an authentic Thai flavor, I added a little twist when cooking the chicken. Normally, the chicken is cooked with the curry but in this recipe, I cook the chicken thighs separately in garlic and butter before adding it to the curry a few minutes prior to serving. It's an added step which means a little more time but it's so worth it. However, if you're pressed for time, don't feel bad about just throwing the chicken in with the curry. It'll still come out Double Yummy Too Much.
Ingredients (Serves 4-6):
5-6 Skinless, Boneless Chicken Thighs
1 Red Pepper - Rinsed and sliced into long, thin pieces
10 Baby/"Finger" Potatoes - Rinsed and Scrubbed (no need to peel)
2 cans Chaokoh Coconut Milk (DO NOT SUBSTITUTE)
1 can Maesri Green Curry Paste (DO NOT SUBSTITUTE)
1 cup Chicken Stock
1 tbs Fish Sauce
1 tsp Mushroom Soy Sauce/Light Soy Sauce
Few drops of Maggie Sauce
2 tbs of Salted Butter
2 Garlic, mined
Salt & Pepper
Directions:
1. In a decent size pot (I use a 4 1/2 QT. Le Creuset Round Dutch Oven for all of my soups and curries), turn stove to medium heat. After vigorously shaking the cans, pour in the 2 cans of Chaokoh Coconut Milk into pot. Bring to a boil then lower the heat so it's just simmering. Add in the can of Maesri Green Curry Paste. Stir well. Bring to a boil again, stirring continuously until their are no lumps and you get a nice creamy looking, smooth broth. Add 1 cup of Chicken Stock then lower heat again so curry is just simmering.
2. Add mini potatoes, Fish Sauce, Mushroom Soy Sauce/Light Soy Sauce, and a few shakes/drops of the Maggie Sauce. Stir and cover 3/4 of the pot with the lid, allowing the curry to simmer.
3. While the potatoes are cooking, add some salt and pepper to both sides of the chicken thighs. Heat up a large non-stick pan and once it's warm, throw in the butter. Once the butter has melted and you've evenly coated the bottom of the pan with it, add the minced garlic making sure to disperse it evenly before adding the chicken thighs. Once the garlic has slightly browned, throw in the chicken thighs. Cook for about 1-2 minutes on each side, or until the chicken has a nice brown, slightly charred look to it. DO NOT cook the chicken all the way through so that it can finish cooking in the curry.
4. Turn off heat to the pan and transfer chicken thighs onto cutting board. Slice each chicken thigh into smaller pieces then add to the curry. After all the chicken has been added to the curry, pour in the remaining butter and garlic in the pan into the curry. Stir well then continue to let the curry simmer so that it finishes cooking the chicken and the potatoes.
5. After a few minutes, with a fork, poke one of the potatoes to see whether or not they're done. Potatoes should be tender and easy to poke. When the potatoes are ready and you're about 10 minutes away from serving, throw in the red peppers (if the potatoes are ready but you're not ready to eat, wait to add the red peppers...no one likes mushy veggies).
....and that's pretty much it. Easy-peasy. As long as you don't substitute the brand of coconut milk or green curry paste, and you keep an eye on the curry so that it's not boiling over but continuously cooking on lower heat (and also not burning the chicken!!!), you'll have yourself a pretty tasty meal. You can serve this with rice or vermicelli noodles. If you decide to go with vermicelli noodles, garnish with some fresh bean sprouts for an added crunch. So yum.
If you decide to make this, please let me know what you think and how it turns out! As always, please tag @doubleyummytoomuch either on Facebook or Instagram.
Thanks so much and Happy Cooking!
Chokh Dee!
Stevie
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