The Cooking Chronicles: Thai Chicken Curry

After getting a positive result from the Pad Thai recipe in Trish Magwood’s Dish Entertains, my next marked page to try was the Thai Chicken Curry. I like that Magwood’s recipes are straightforward – Westernized, yes, but almost in a way that provide training wheels to facilitate eventually tackling a more authentic version.

This particular recipe called for six chicken breasts, which was way too much meat for the two of us even if both Mack and I intended on having the dish for lunch the next day. I cut down the quantity of chicken to four, and it worked out perfectly. I loved the smell of the simmering curry and coconut milk mixture; I’m sure coconut rice would have been a great pairing instead of the plain basmati that we had.

In the end, the teaspoon and a bit of curry paste wasn’t enough heat, and we could have done with a bit more onions, but those were our only complaints. This is a great one pot meal that is both quick and easy!

Thai Chicken Curry

2 thoughts on “The Cooking Chronicles: Thai Chicken Curry

  1. I recently had my first attempts at making thai chicken curry and I’m with you. It comes together relatively quickly, it’s simple, and delicious.

    I’ve been using about 1 tablespoons of curry paste for every chicken breast and it seems to work great. I never thought about throwing in green peas…

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