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Thai Chicken Curry Pot 2

Serves 4 to 6 Entree chicken, Poultry

Thai Chicken Curry Pot 2

Rooted in the daily rhythm of Thai home cooking, Thai Chicken Curry Pot 2 finds its place on tables where meals are shared and flavors are crafted by instinct. This version captures the essence of a family recipe, where salt is measured by touch and oil flows freely, mirroring the abundance of familial warmth and generosity.

Expect a comforting embrace of tender chicken mingling harmoniously with the soft sweetness of onions and tomatoes, all caressed by a fragrant spice paste. The dish invites you to savor each bite, offering a balance of heat and depth, seasoned to personal perfection with fine sea salt and black pepper.

Ingredients

  • 800 gchicken pieces
  • 2onions
  • 2tomatoes
  • 2 tbspoil
  • 1 tbspspice paste
  • to tastefine sea salt and black pepper

Method

  1. Heat 2 tablespoons of oil in a large, heavy-bottomed pot over medium-high heat. Pat the 800 g of chicken pieces dry with paper towels to ensure a good sear, then season them generously with fine sea salt and black pepper. Add the chicken pieces to the hot oil, skin-side down if using skin-on pieces, and brown them in batches to avoid overcrowding the pot. Cook until the chicken is golden brown on all sides, which should take about 5-7 minutes per batch. Remove the browned chicken and set aside.
  2. In the same pot, add the 1 tablespoon of spice paste and stir it into the remaining oil. Allow the paste to cook for about 1-2 minutes until it becomes fragrant and slightly darker in color, which helps to release its flavors. Slice 2 onions thinly and add them to the pot, stirring to coat them in the spice paste. Cook the onions until they are soft and translucent, about 5 minutes.
  3. Chop 2 tomatoes into small pieces and add them to the pot with the onions. Stir well to combine, allowing the tomatoes to break down and meld with the onions and spice paste. Cook until the tomatoes have softened and the mixture has thickened slightly, about 5-7 minutes.
  4. Return the browned chicken pieces to the pot, nestling them into the aromatic mixture. Stir to coat the chicken with the sauce, ensuring each piece is well-covered. Cover the pot with a lid and reduce the heat to low, allowing the chicken to simmer gently. Cook until the chicken is cooked through and tender, about 20-25 minutes, stirring occasionally to prevent sticking.
  5. Once the chicken is tender, remove the lid and increase the heat slightly to allow the sauce to reduce if it appears too thin. Stir occasionally and taste for seasoning, adjusting with more fine sea salt and black pepper as needed. The sauce should be rich and flavorful, clinging to the chicken pieces.
  6. Finish the dish by adding fresh herbs of your choice, such as cilantro or Thai basil, to enhance the flavors and add a burst of freshness. Stir them in just before serving so they retain their vibrant color and aroma. Serve the Thai Chicken Curry Pot 2 hot, accompanied by steamed rice or noodles, and enjoy the meal family-style.
Cover of Authentic Thai Cuisine
From the cookbook

Authentic Thai Cuisine

This recipe is from Authentic Thai Cuisine by Yassine Sbiti — the Thai volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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