Posted by: tinkande | April 19, 2009

Thai Curry Chicken


We’ve had a can of coconut milk lurking in the back of the pantry for quite a while and I thought it was time to find a recipe to put it to good use. I have had my eye on this recipe for a while and it was the perfect thing to satisfy my Asian flavor craving. This dish was rich, and the sauce was both sweet and spicy. We served it over steamed white rice.  Click here to see our newest favorite rice-cooking method, courtesy of Chef Sister.

Thai Curry Chicken
Source: Adapted from: Dinner with the Bickfords

1 pound skinless, boneless chicken breast halves – cut into 1 inch cubes
1 tablespoon dark soy sauce
1 tablespoon all-purpose flour
3 tablespoons Canola or Vegetable oil
2 tablespoons red curry paste
2 green onions with tops, chopped
3 cloves garlic, peeled and chopped
1 teaspoon fresh ginger, peeled and finely chopped
2 cups coconut milk
1 tablespoon fish sauce
1 tablespoon dark soy sauce
2 tablespoons white sugar
1/2 lb. asparagus, washed and ends snapped off

Slice the asparagus spears on a diagonal into two-inch long pieces. Heat one tablespoon of the oil in a large skillet or wok over medium high heat. Add the asparagus spears and stir fry, stirring frequently, for one-two minutes, or until slightly browned. Carefully add about three tablespoons of water to the pan and cover immediately. Steam the asparagus with the lid on until just tender, about two minutes. Set cooked asparagus aside and discard any remaining water from the pan. Carefully wipe pan dry with a paper towel.

Toss chicken in 1 tablespoon dark soy sauce, then in the flour, coating pieces evenly. Heat the oil in a large skillet over medium high heat. Add chicken to the skillet, cook and stir chicken until browned, about 5 minutes. Be sure not to crowd the pan or your chicken will not brown properly. I cooked my chicken in three different batches. Remove chicken from skillet and set aside.

Reduce heat to medium-low and stir in curry paste. Cook for 1 minute until fragrant, then stir in green onions, garlic, and ginger; cook an additional 2 minutes. Return chicken to the skillet, stirring to coat with the curry mixture. Stir the coconut milk, fish sauce, 1 tablespoon soy sauce, and sugar into the chicken-curry mixture. Allow to simmer over medium heat for 20 minutes until the chicken is tender. Return the asparagus to the pan and heat through. Serve over rice or noodles.



  1. What is red curry paste? Does it come in a jar or can? Is there something to substitute?

  2. Yes, curry paste comes in a jar and there are many different kinds with varying spiciness. I don’t know of a substitute and making it from scratch seemed like it would be a lot of work so that’s why I bought it!

  3. That looks absolutely delectable! Especially the asparagus. Great recipe. Do you often post recipes on your blog? Here’s another great rice recipe for ya:

  4. Umm…YUM!

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