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Thai Chicken Curry Pot

Serves 4 to 6 Entree chicken, Poultry

Thai Chicken Curry Pot

Thai Chicken Curry Pot is a cherished staple at home tables across Thailand, where it is lovingly prepared with a combination of intuition and tradition. This dish embodies the essence of familial cooking, where the salt is measured by hand and the rich flavors are coaxed out through generous use of oil. It represents the kind of meal that brings everyone together, its recipe passed down through generations and prepared with an eye for balance and warmth.

The taste of this dish is a harmonious blend of tender chicken, sweet onions, and ripe tomatoes, all enveloped in a fragrant spice paste. The flavors meld together, creating a comforting and robust curry that invites diners to savor each bite. Enjoyed best when shared, this dish transforms a simple meal into a communal feast, offering a taste of authentic Thai home cooking.

Ingredients

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

Method

  1. Heat a large, heavy-bottomed pot over medium-high heat and add 2 tablespoons of oil. While the oil is heating, pat the 800 g chicken pieces dry with paper towels. Season them generously with fine sea salt and black pepper, ensuring each piece is well-coated. Once the oil shimmers, carefully add the chicken pieces in a single layer, skin-side down if applicable. Brown them for about 5-7 minutes on each side until they develop a deep golden crust. This step locks in the juices and adds flavor.
  2. Remove the browned chicken pieces from the pot and set them aside on a plate. In the same pot, add the 2 onions, thinly sliced, and sauté them in the remaining oil and chicken drippings. Stir frequently, scraping up any brown bits from the bottom of the pot, until the onions become translucent and tender, about 5 minutes. This process enhances the flavor base of your curry.
  3. Add 1 tablespoon of spice paste to the onions and stir well to combine. Cook for an additional 2 minutes until the paste becomes fragrant and deepens in color. This step allows the spices to bloom and infuse their flavors into the dish.
  4. Chop the 2 tomatoes into small pieces and add them to the pot. Stir well and cook until the tomatoes begin to break down and release their juices, about 3-4 minutes. This will create a rich, flavorful base for the curry sauce.
  5. Return the browned chicken pieces to the pot, nestling them into the tomato-onion mixture. Cover the pot and reduce the heat to low. Allow the chicken to simmer gently for 20-25 minutes, or until the chicken is cooked through and tender. The meat should be easy to pull apart with a fork, indicating it's done.
  6. If the sauce appears too thin, remove the lid and increase the heat slightly to allow it to reduce. Stir occasionally until the sauce reaches your desired consistency. Taste the curry and adjust the seasoning with additional salt and black pepper, if needed. The sauce should be rich and well-balanced.
  7. Once the sauce has thickened to your liking, remove the pot from the heat. Finish with a handful of fresh herbs like cilantro or Thai basil, if available, for an aromatic touch. Serve the Thai Chicken Curry Pot hot, ideally with steamed jasmine rice, allowing everyone to share and enjoy the flavors together.
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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