I don’t get to see my in-laws very often. There is over 1000 miles between us and them. We live in Maryland where we call stuffing, well, stuffing. They live in Texas where stuffing is called ‘dressing’ or more like, ‘dressin’. The Husband and I have had many heated conversations regarding this topic. The first time he called stuffing ‘dressing’, I thought he was beyond confused. I thoroughly believed he was talking about salad dressing, apparently I was on the one confused.
But back to my point, I only see my in-laws about twice a year. When we go to Texas or they come to Maryland, we usually go out to eat once or twice because it is very much a special occasion. The in-laws came to Maryland last year, sometime in the late summer and we decided we were going to take them to the local Thai joint down the street.
The Husband and his family have this thing that they do where they share all their food, I suppose to try the maximum amount of flavors. Who knows. But at our table, you will see plates being passed back and forth or the sharing of forks and spoons. At this particular Thai restaurant, I always, always, always ordered the same thing. But for the sake of sharing and getting the maximum amount of flavors for this family ritual, I ordered something new. That something new has now replaced what I always, always, always ordered. In fact, it was so good, I had to find a way to make it at home. After countless attempts, some fails, I’m sharing with you my recipe for Thai Curry. Enjoy!
- 1 pound of chicken breast
- 1 1/2 cup chicken stock (or vegetable stock)
- 1 can coconut milk
- 2 tbsp sugar
- 1 tbsp curry powder
- 1 tbsp curry paste
- 1/2 tsp garlic powder
- 1.2 tsp red pepper
- 1/2 tsp cumin
- 1/2 tsp cinnamon
- 1 tbsp Worcestershire sauce
- 1/2 green pepper (chopped)
- 1/2 sweet onion (chopped)
- 1 can of sliced water chestnuts
- In a large pot, boil chicken until fully cooked. Strain the water from the chicken. Once the chicken has cooled, dice the chicken into cubes. Set aside.
- In a large saucepan, set to medium heat, combine the chicken stock, coconut milk, curry powder, curry paste, brown sugar, Worcestershire sauce and the remaining spices.
- Add the the chicken, green peppers, onions, and water chestnuts to the curry mixture in the large saucepan.
- Cover the curry mixture, turn the heat to low and allow the mixture to simmer for 10 minutes.
- Serve the curry warm with either white or brown rice.
- *Curry paste it not required, it can be omitted.
- *Curry comes in several different ‘flavors’, I used the basic yellow curry powder and orange curry paste. The mixture turns green from the leeching of nutrients into the water from the green peppers.
- *Feel free to use orange or red peppers instead.