Thai Chicken Curry Recipe

Name: Thai Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 rotisserie chicken (approximately 40 oz.), roughly chopped; 1/4 cup olive oil or 2 tbsp. olive oil and 2 tbsp. sesame oil; 10 cups onions, Asian-style oblique cut or julienne; 10 cups carrots, Asian-style oblique cut or julienne; 10 cups celery, Asian-style oblique cut or julienne; 8 cups red peppers, Asian-style oblique cut or julienne; 1 cup fresh ginger, minced to brunoise size; 1 cup fresh garlic, minced to brunoise size; 1/4-1/2 cup red curry paste (adjust depending on desired level of heat); 4 cans light coconut milk, shaken well before opening; 49 oz. chicken broth; 1 cup fresh jalapenos, sliced; 4 oz. fresh basil, whole leaves picked from stem; 2 oz. fresh mint, whole leaves picked from stem; 1 bunch fresh cilantro, freshly chopped; 20 kaffir lime leaves, torn twice on each leaf; 10 stalks lemongrass, halved and beaten (woody tops and dry; outer skin removed); 3 limes, rolled, halved and juiced; 1/2 cup fish sauce; Sambal to taste

Servings: persons

1 rotisserie chicken (approximately 40 oz.), roughly chopped
1/4 cup olive oil or 2 tbsp. olive oil and 2 tbsp. sesame oil
10 cups onions, Asian-style oblique cut or julienne
10 cups carrots, Asian-style oblique cut or julienne
10 cups celery, Asian-style oblique cut or julienne
8 cups red peppers, Asian-style oblique cut or julienne
1 cup fresh ginger, minced to brunoise size
1 cup fresh garlic, minced to brunoise size
1/4-1/2 cup red curry paste (adjust depending on desired level of heat)
4 cans light coconut milk, shaken well before opening
49 oz. chicken broth
1 cup fresh jalapenos, sliced
4 oz. fresh basil, whole leaves picked from stem
2 oz. fresh mint, whole leaves picked from stem
1 bunch fresh cilantro, freshly chopped
20 kaffir lime leaves, torn twice on each leaf
10 stalks lemongrass, halved and beaten (woody tops and dry
outer skin removed)
3 limes, rolled, halved and juiced
1/2 cup fish sauce
Sambal to taste

1
directions
2
1. Pour 1 can of coconut milk into a bowl and whisk in the red
3
curry paste until all chunks have dissolved. Set aside.
4
2. Heat 2 large saute pans or 1 large stock pot over mediumhigh
5
heat.
6
3. When pan is preheated, add the oil, garlic and ginger and
7
cook for 2-3 minutes, stirring regularly until a light brown
8
rim appears on the garlic.
9
4. Add onions, carrots, celery and red peppers and toss or stir
10
to coat garlic/ginger/oil mixture. Cook on medium-high for
11
10 minutes, stirring or tossing twice in that timeframe.
12
5. Add coconut-milk/curry-paste mixture, remaining coconut
13
milk and chicken broth, and stir well. Bring to a simmer.
14
6. Add chicken, lemongrass and lime leaves. Stir and bring to
15
a simmer once again.
16
7. Add basil, mint, lilantro, jalapenos, lime juice and fish sauce.
17
Stir well, taste and add sambal if you desire.
18
8. If you are going to serve this immediately, bring it back to
19
a simmer, plate it up and enjoy. It is nice to serve with extra
20
lime wedges, sambal and fish sauce on the table so your
21
guests can season it further if they wish.
22
9. If you are going to freeze or refrigerate, then stop at this
23
point and distribute the curry into storage containers. It
24
is best to leave the lids off or loose while cooling as this
25
speeds the cooling process, which inhibits the growth of
26
harmful bacteria. You can freeze this for up to six months.

2116

kcal

Calories

Fat

302

Carbs

165

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 rotisserie chicken (approximately 40 oz.), roughly chopped, 1/4 cup olive oil or 2 tbsp. olive oil and 2 tbsp. sesame oil, 10 cups onions, Asian-style oblique cut or julienne, 10 cups carrots, Asian-style oblique cut or julienne, and more.

Yes, Thai Chicken Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai Chicken Curry

How did you like this recipe?

Frequently Asked Questions