I’m normally not a fan of curry, but this recipe is a staple in our household. It’s a somewhat mild curry when it comes to spiciness, but rich and flavorful!
1lb boneless, skinless chicken thighs, cut into cubes
2 tablespoon soy sauce
1 tablespoon flour
1 tablespoon cooking oil
2 tablespoon concentrated Madras curry paste
1/2 yellow onion, diced
Around 4 red potatoes (depends on the size), chopped into cubes
2 carrots, chopped
3 cloves garlic, minced
1 thumb-sized piece of ginger, peeled and minced
2 cups unsweetened coconut milk
1 tablespoon fish sauce
2 tablespoon white sugar
Cilantro, chopped (optional for serving)
- Toss your cut chicken in 1 tablespoon of soy sauce until well coated. Then toss the chicken in flour. Prepare to cook the chicken by heating oil in a frying pan or skillet on medium-high. Cook the chicken until browned and fully cooked through. Remove the chicken to a bowl for now.
- Reduce the heat of your frying pan and stir in the curry paste, garlic, and ginger. Cook a few minutes until fragrant, then add in the onions and saute.
- Once the onions are clear, stir in coconut milk, fish sauce, the remaining soy sauce, and sugar. Allow to heat up to a simmer, then add your chopped carrots, potatoes, and chicken into the pan. Try not to get it too crowded if you can help it.
- Continue to simmer over medium heat for 30 minutes, stirring once halfway through, until everything is tender. Serve over rice and garnish with chopped cilantro.