This delicious Thai curry is one of my new favorite recipes. I usually make it with chicken, although it’s also delicious with fish or shrimp — see my notes at the bottom of the recipe for modifications. Also, it’s easy to vary the amount of spice in this recipe by simply adding more or less curry paste, to taste (I prefer to use about 2 Tbsp).
- 2 chicken breasts (you can also substitute 2 whitefish fillets or 1/2 lb of peeled and deveined shrimp)
- 1 Tbsp canola oil
- 1 shallot, finely minced
- 1/2 of a large red bell pepper, cut into thin strips
- 2 Tbsp of Thai yellow curry paste
- 1 – 14 oz. can of coconut milk
- Juice from half a lime (about 1 Tbsp)
- 1 tsp brown sugar
- 1 cup of snow peas, with the ends trimmed
- 7 oz. of baby corn, halved
- 1/4 cup chopped fresh cilantro
Cut the chicken into bite-sized pieces and brown in a large skillet with 1 Tbsp of canola oil. (If you are using fish or shrimp, skip this step and refer to the additional instructions at the bottom of the recipe.)
Add the shallot and red bell pepper to the pan with the oil, and saute for 4-5 minutes. Stir in the curry paste (I use about 2 Tbsp). Add the coconut milk, lime juice, brown sugar, snow peas, and baby corn and stir to combine. Simmer for 15 minutes, or until the chicken is cooked through and the veggies are tender. Serve over rice and garnish with cilantro and lime wedges.
Additional options: If you prefer to use shrimp or fish in this recipe, make the sauce first, before adding the protein. For the shrimp, add them to the sauce after it has finished cooking; simmer for 2-3 minutes or until the shrimp are cooked through (be careful not to overcook). For the fish, I prefer to bake it — I pour the curry sauce over the fish in an 8-inch baking dish, and bake at 425 degrees for about 15 minutes.