Thai curry chicken recipe

Prepare this fast, easy and proven Thai curry chicken recipe so you will be enjoying delicious Thai food without having to spend money to go to the restaurant.

Serves 2 in less than 45 minutes: delicious and easy to prepare, with homemade (or bought) curry paste. When it’s homemade, you can be sure it’s paleo.

Living in Malaysia, our easiest way is to send a friend to the local market place and buy the paste for us 🙂 This is part of the joy of living in South-East Asia and having friends who love to go shopping in the fresh markets or evening markets (the so called "pasar malam"). 1 disadvantage: you have no clue what’s in the paste: most likely some added sugar.

Another very simple yet crude way for make a simple but much less tasty curry paste is adding some water and lime juice to Thai curry-powder and stir until it becomes a paste. More elaborate, tastier and still fast and easy to make pastes, are in the links that follow.

Thai curry chicken recipe ingredients for 2 people

• half a chicken (cut in bite-size pieces)
• 4 tablespoons red curry paste, chose between these 2 recipes:
• Thai red curry paste recipe with lots of dry and wet ingredients (paleo)
• Easy Thai red curry paste with less and mostly fresh ingredients (also paleo)
• half a cup water
• 2 tablespoons oil
• 8 curry leaves

How to make Thai curry chicken

1. Heat the oil in a frying pan
2. Add Thai red curry paste and curry leaves and heat for 1 minute
3. Add chicken and stir for 4 minutes
4. Add water and simmer for 20 minutes (or half an hour: until the chicken is cooked: you will see the meat coming of the leg).
5. If too much water, take out chicken and boil the curry sauce until a thick gravy. Make sure to take a moment to check whether your chicken is cooked well or not: you don’t want to eat raw (pink) chicken meat.
6. Serve your Thai curry chicken with lots of love 🙂 … and a cool drink 🙂