One of my favourite memories of Thailand is exploring the market on Khao San Road in Bangkok. It was around the corner from our hotel, and every morning I woke up before my husband, impatient and desperate to get down there.
Khao San Road is full of street vendors, food stalls, bars, and restaurants. I remember the sounds of cast iron scraping across hot coals as food vendors seared up fresh chicken and fish. Hot sesame oil would pop and sizzle into flames over thin round metal woks. Soy sauce, noodles, and eggs lay scattered on display under the Bangkok sun. It was a food lovers paradise.
Every chance my husband got, he would order Pad Thai or Pad See Ew. Every chance I got, I would order red coconut curry. I love the combination of spicy curry with fresh lime juice and bright green herbs. Now, I make it at home at least once a week.
Coconut Curry Chicken Recipe:
4 Chicken Breasts
2 Cans of Coconut Milk
5 – 6 Tablespoons of Red Curry Paste
1 Small White Onion
2 Tablespoons Fresh Ginger (Matchstick)
3 Garlic Cloves
1 Tablespoon of Brown Sugar
1 Red Pepper
2/3 Cup of Broccoli
1 Teaspoon of Fish Sauce
2 Birds Eye Chili
Juice from 1/2 of a Lime
Instructions for Coconut Curry Chicken:
1: In a frying pan, heat olive oil over medium heat. Saute onion, garlic, and ginger. Once translucent, add in red curry paste, coconut milk, brown sugar, lime juice, lime leaf, Thai basil, 1 diced birds eye chili, and fish sauce. Reduce your heat.
2: In a separate pan, cook four sliced chicken breasts. When chicken is cooked, add it to the coconut curry sauce. Allow the sauce to simmer on low for about 15 minutes.
3: Add diced red pepper and broccoli to your curry. Taste, and season with Sea Salt if required. Allow the curry to simmer until broccoli and red peppers are soft.
4: Serve over warm Jasmine rice, garnished with additional chillis, basil, limes wedges, and cilantro.