There are a few things I want to say about this curry recipe. First, don’t be afraid of using generous amounts of spice. One of the worst things you can do to a dish, especially curry, is under seasoning. Second, make sure to find a good quality curry powder. They are not all made equally. Here in Chicago, I’m lucky to have a spice shop where I can taste test any spice before buying. If you have a spice shop in your area, do yourself a favor and visit it. You will discover new flavors, new spices, and new aromas you didn’t even know existed. It will seriously get you excited about cooking. When looking for curry powder, the key thing you’re looking for is balance. When you taste a curry blend, the flavor should be well rounded and no one spice should outshine the others. Of course, I’m speaking metaphorically, but that should be more or less what you experience when you try a great curry blend. Lastly, always, always try your food as you cook. Cooking is an experience, and you should feel connected with the dish you’re making. This will guarantee success more often than not. Give it a try and enjoy!
- 2 lbs. chicken thighs or chicken breast
- 4 oz. Thai Kitchen Red Curry Paste
- 1 can coconut milk
- 1 head of broccoli (remove stem, only florets)
- 1 small cabbage (chopped into medium chunks)
- 1 large carrot (chopped)
- 1 shallot or ¼ of an onion (chopped)
- 1 teaspoon of grated, fresh ginger
- ½ cup frozen or fresh pineapple chunks
- 1 tablespoon of fish sauce (I prefer Red Boat Fish Sauce)
- 1 tablespoon coconut oil (or your favorite fat)
- 2½ tablespoons curry powder
- 2 tablespoons garlic powder
- ½ teaspoon cayenne pepper (optional)
- sea salt to taste
- Cut chicken into small chunks. In a large skillet, heat up coconut oil over medium heat. Add chopped onions and ginger and sauté for about 2 minutes. Add Thai Kitchen curry paste and stir for another two or three minutes or until fragrant. Add the chicken and mix around with the curry paste. Season with half of the garlic powder and sea salt and cook for 7 minutes.
- Next, throw in the cabbage and broccoli. Add a drizzle of fish sauce and remaining garlic powder. Cook for an additional 10 minutes. After the 10 minutes, add the chopped carrots and stir.
- Season the chicken and vegetables with curry powder and cayenne pepper. Add pineapple chunks and coconut milk. Mix around and bring to a light boil.
- Remove from heat and serve with white rice.
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