For The Love of Thai Curry

I love food but I only love to cook certain kinds of recipes. I like fresh, simple, very few ingredients, lightly gently cooked. I even like raw food. I like to bake desserts, too. But I don’t get to cook it, except for baking. My husband is a great gourmet chef and he loves to cook to perfection italian, chinese and indian recipes. We (our kids and I) get to eat it almost every single day.
Every now and then, when my husband is away or not in the mood for cooking, I get to do the job of feeding the family dinner. If it is a recipe that I don’t know, I make sure I get all information down before I start. In the past, I tried “playing by ear”. Sometimes it turned out all right. It was eatable, even surprising at times. To make sure everyone will love it, I’d better stick to my husband’s indications.

So today was chicken veggies coconut Thai curry. With love. Truly yours.

Here is how it’s done in our kitchen:



Ingredients: (6 servings)

1 potato
1 small sweet potato
4 medium carrots
4 green spring onions
2 cups of green beans chopped to bite size (fresh or frozen)
1 piece of ginger root (size of a lime)
6 cloves of garlic
1 tsp curry paste (red, green, or yellow. I used red this time.)
4 chicken legs skinned and deboned
1 can good fatty coconut milk
2-3 cups water
6 tbsp unflavored oil
1 tbsp salt
2 tbsp sugar
2 tsp Fish Sauce
Juice of 1 lemon
Handful of fresh coriander

Chop all veggies and legumes to an inch sized bites. Cut chicken legs to pieces.
Grate garlic cloves and ginger. Add curry paste and cook them in oil on medium (low is better) heat until water evaporates, about 10 minutes or so, stirring all the time.

Add coconut milk, veggies (except green onions, leave these to the end so they don’t over cook) and chicken and salt. Add water so everything gets covered but not too much as it will dilute the taste.

Bring it to a boil on medium heat stirring from time to time. When carrots, potatoes and chicken are cooked, in about 20 minutes or so, depending on the size of the bites, fat content in coconut milk, etc., add sugar, fish sauce and lemon juice and green onions. Cook a minute or two to bring it all together. Check the taste and feel if it needs some adjustments. Decorate with fresh coriander.
Serve hot with steamed rice and …

Love it!


Let me know how you like it!

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