How to Make Asian Curry Chicken
Don't stress! All you need is some chicken, curry paste, and coconut milk. Sauté the chicken with the paste, add the coconut milk, let it simmer, and you're done. Simple and delish.
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Start by sautéing onions, garlic, and ginger in a pot. Add your choice of curry paste (red, green, or yellow), and cook until fragrant. Toss in cubed chicken, coat it well with the paste, and cook until it's no longer pink. Pour in coconut milk, add veggies of your choice (like bell peppers, carrots, and bamboo shoots), and simmer until the chicken is cooked through and the flavors meld together. Finish with a splash of fish sauce and a squeeze of lime. Serve with jasmine rice. Enjoy!
I swear by starting with marinating the chicken in soy sauce and some curry powder for extra flavor. Then, I sauté garlic, onions, and a bit of chili. Add the marinated chicken and brown it. Stir in a heaping spoonful of curry paste and some coconut milk. Let it simmer while you add veggies like bell peppers and carrots. Garnish with fresh cilantro and serve over rice. Perfect every time!
In my experience, the trick is using both curry paste and curry powder for a more complex flavor profile. Sauté them with the onions, garlic, and ginger, then add chicken and coconut milk. Let it all simmer with some veggies, and you've got a winner!
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