Thai Chicken Curry
GLUTEN + DAIRY FREE
Ingredients |
6 boneless, skinless chicken thighs
2 tablespoons ground ginger
2 teaspoon ground cumin
1/2 teaspoon garam masala
3 teaspoons garlic powder
2 tablespoons turmeric
1 teaspoon black pepper
1 teaspoon crushed red chili flakes (more or less to taste, depending on preferred spice level)
2 teaspoons salt
5 tablespoons olive oil (if you have garlic infused olive oil, that would also be delicious!)
1 jar Thai Kitchen Roasted Red Chili Paste
2 tablespoons fish sauce (you can substitute for soy sauce but trust me on the fish sauce - it makes the dish come together!)
3 teaspoons ginger paste
1 tablespoon minced garlic
1 can chick peas
1 red bell pepper, diced
1 zucchini, cubed
1 sweet potato, peeled & cubed
1 sweet onion, diced
1 jalapeno
1 lime
2 cans (14 oz. each) full fat coconut milk
Fresh cilantro
Rice, for serving
Peanuts (optional, for serving)
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Instructions |
In a large bowl, add the chicken thighs and add 2 tablespoons olive oil, 1 tablespoon turmeric, 1 tablespoon ginger, 1 teaspoon cumin, 1 teaspoon salt, 1 teaspoon black pepper & 1/2 teaspoon garam masala. Mix this all together well and make sure all of the chicken thighs have been covered evenly with all of the seasonings.
If you have time to let the meat marinate for a while, grab a large plastic ziplock bag and place the chicken thighs in. Place them in the fridge for a couple hours or until you’re ready to start cooking. Even 5 minutes makes a difference!
Using a large Dutch oven pot, add 2 tablespoons of olive oil and turn the heat to medium high. Once the oil is hot enough, add the chicken thighs and sear them on each side for a few minutes until they are slightly browned. Roughly 4-5 minutes total. Remove the chicken and set it aside.
In the Dutch pot, add another tablespoon of olive oil and throw in the jalapeno, onion, minced garlic, ginger paste and chili flakes. Cook for about 5-7 minutes on medium high heat, stirring often so nothing burns.
Add in the jar of chili paste and add the 2 cans of coconut milk. Bring the temperature back up to a medium high heat and start to slowly stir it to mix the ingredients together.
Add in the fish sauce, 1 tablespoon of ginger, 1 teaspoon ground cumin, 1 tablespoon turmeric, 1 teaspoon curry powder, 1 teaspoon salt and 2 teaspoons garlic powder. Stir well.
Turn the heat down to a low heat and add in the cubed sweet potatoes, chickpeas, red bell pepper and zucchini.
Add the chicken back into the pot, including any liquid from when the meat was resting.
Cover with the lid and turn the temperature to medium and cook for 25-30 minutes or until the sweet potatoes have softened and the chicken is cooked through.
Taste the curry and add more turmeric, ginger, and cumin to taste if you want a stronger curry. Add a bit more crushed red chili flakes for more spice and add more garam masala if you want a touch of sweetness. I personally add more ginger, turmeric, chili flakes & garam masala every time I make this!
Once everything has cooked, add in a handful of chopped cilantro and stir it in.
Serve over fresh rice and add some peanuts & a squeeze of lime juice. Enjoy!
