{"id":10543,"date":"2016-01-31T04:00:41","date_gmt":"2016-01-31T10:00:41","guid":{"rendered":"http:\/\/www.crumbbums.com\/?p=10543"},"modified":"2016-01-18T15:44:09","modified_gmt":"2016-01-18T21:44:09","slug":"sunday-supper-thai-chicken-curry","status":"publish","type":"post","link":"https:\/\/www.crumbbums.com\/?p=10543","title":{"rendered":"Sunday Supper: Thai Chicken Curry"},"content":{"rendered":"

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Background<\/strong><\/p>\n

When we lived in Philadelphia there was an amazing Thai restaurant down the street from our house in Roxborough \/ Manayunk<\/a> called Chabaa<\/a>. In our pre-kid days, we would walk from our house to Chabaa, sit outside, and enjoy the most amazing\u00a0curry dishes. With the temperatures this January dropping into the single digits, we’ve been craving the warm and hearty flavor of curry. So, we searched for a curry recipe and decided to try this Thai chicken curry dish<\/a>.<\/p>\n

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Equipment & Materials<\/strong><\/p>\n

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  1. 2 teaspoons vegetable oil (we used\u00a0sunflower oil)<\/li>\n
  2. 1 4-oz can yellow curry paste. This was hard to find, with multiple grocery stores not stocking curry paste at all or only having red or green curry paste. We ended up finding some at United Provisions<\/a>, which has a significant stock of international ingredients because of the huge population of international students who live nearby.<\/li>\n
  3. 3\/4 pound carrots — peeled and cut into 1\/2″\u00a0rounds<\/li>\n
  4. 1 white onion, chopped<\/li>\n
  5. 1 red bell pepper, cut into 1″ pieces<\/li>\n
  6. 4 Yukon Gold\u00a0potatoes, peeled and cut into 1\/2″ pieces<\/li>\n
  7. 1\u00a0pound boneless, skinless chicken thighs cut into 1″ pieces<\/li>\n
  8. 1 13.5 oz can of unsweetened coconut milk<\/li>\n
  9. Chopped basil and cilantro<\/li>\n
  10. Long grain white rice<\/li>\n<\/ol>\n

    Procedure<\/strong><\/p>\n

      \n
    1. Bring oil to medium heat in a large pot. We used our\u00a0dutch oven for this, which is fairly large. The dish filled it 3\/4 of the way up.<\/li>\n
    2. Stir in the curry paste and cook for about a minute or so.<\/li>\n
    3. Add\u00a0carrots, onion, and pepper and cook until the onion is translucent (about 10 minutes).<\/li>\n
    4. Stir in the potatoes, chicken, coconut milk, and 1 1\/2 cups of water. Bring to a boil.<\/li>\n
    5. Reduce heat to a simmer and cook for approximately 20 minutes, stirring occasionally.\u00a0Make sure the chicken, potatoes, and carrots are cooked.<\/li>\n
    6. NOTE: We also cooked some long grain white rice to pair with the curry.<\/li>\n<\/ol>\n

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      Results<\/strong><\/p>\n

      This was a tasty dish. We made it with some\u00a0long grain white rice, spooning the curry over the\u00a0rice and topping with\u00a0the chopped cilantro and basil. The chicken was cooked well and it wasn’t so spicy that the kids resisted eating it. In fact, they actually ate it and said they liked it. Because the carrots and potatoes were not cut uniformly, they weren’t uniformly cooked. So, some were a little underdone. Overall, though, the taste of the dish was good and it’s something that I think we’ll make again.<\/p>\n

      Thoughts for Next Time<\/strong><\/p>\n

      There isn’t much that we’d tweak with this one next time.\u00a0Here are a few thoughts, though:<\/p>\n