Lunch box/ share the food/ summer

Cori’s Thai Curry Chicken

Cori's Thai Curry Chicken

I’m definitely in a spicy food mood these days and almost everything I cook has to have some chili traces in it. I am still wondering how I didn’t add some chili in my coffee yet, but perhaps you know some spicy coffee recipes and you could share, maybe I’ll enjoy them.

After a quick visit at the Asian store next to my house I am now fully equipped with authentic red curry paste, fish sauce, Indian spices and lots of other “must haves” in every foodie’s house. Can you now tell the difference between me and a happy kid who got new toys to play with? 🙂

Cori’s Thai Curry Chicken is an extremely easy recipe – so why go for the takeaways then? It’s so much tastier and healthier than the ones you eat in the restaurants and you are also in control of the ingredients and their quality.

The recipe, as usual, is very flexible, you can exchange the chicken with shrimps or you can use totally different vegetable, the more you play with it, the better, and it’s always good to have your own signature on each recipe.

For this one I wanted to play a bit more with the ingredients and I created a very tasty mix between a classic Red Thai Curry recipe and a Tom Kha Kai, a Thai coconut soup. Flavored, fresh and HOT!

Cori’s Thai Curry Chicken
Recipe Type: Main dish
Cuisine: Thai
Author: Cori Costache
Prep time:
Cook time:
Total time:
Serves: 4
  • 400 gr boneless chicken breast
  • 5-6 medium sized brown mushrooms
  • 10 small broccoli florets
  • 2 tsp red curry paste
  • 2 tsp fish sauce
  • 400 ml coconut milk
  • 1 shallot
  • 3 garlic cloves
  • 1 tsp grated ginger
  • 2 spears of lemongrass
  • 3 lime leaves
  • 3 tbp vegetable oil
  • bunch of fresh coriander
  1. In a bowl mix together the coconut milk, red curry paste and fish sauce. Mix well until there are no lumps, and set aside.
  2. Preheat a non stick pan with 2 tbsp of vegetable oil on a medium heat. Wash and cut the chicken breast in small stripes and add it into the pan. Cook for about 5-6 minutes.
  3. Remove the chicken from the pan onto a plate along with the released liquid.
  4. Finely chop the onion, lemongrass, garlic and grate the ginger. Separately prepare the florets of broccoli and slice the brown mushrooms.
  5. Add into the pan the remaining vegetable oil and cook the mushrooms for about 2-3 minutes. Add now the garlic, ginger, lemongrass and shallot. Cook until the onion is translucent, for 2-3 minutes.
  6. Add the chicken, broccoli, lime leaves and the red curry gravy. Mix well and, with a lid on, let it simmer, on low heat, for another 10 minute.
  7. Remove from the heat, add finely chopped coriander and serve with hot steaming basmati rice.




Cori’s Thai Curry Chicken

Este clar ca zilele acesrtea sunt intr-o stare care cere, dar si primeste, mancare picanta 🙂 Urme de chili se gasesc in aproape tot ce gatesc, sper sa ma opresc totusi cand ajung la cafea, sau poate stii tu vreo reteta de cafea picanta si ai putea s-o impartasesti si cu mine, posibil sa-mi placa.

Dupa o scurta vizita la magazinul asiatic, e drept ca in Romania poate fi ceva mai greu sa procuri unele ingrediente, insa Mega Image ar trebui sa satisfaca toate gusturile internationale, mi-am echipat camara cu noi condimente, sosuri, paste de curry si alte “must haves” care ar trebui sa se gaseasca in casa oricarui foodie 🙂 Gaseste tu acum diferenta intre mine si un copil care a primit o jucarie noua.

Cori’s Thai Curry Chicken este o reteta extrem de simpla – mult mai gustoasa si sanatoasa decat ce gasesti in restaurante, iar tu esti in deplin control asupra ingredientelor si calitatea lor.

Ca de obicei, este si o reteta flexibila, poti incloui puiul cu creveti, de exemplu, sau poti folosi cu totul alte legume, cu cat variezi mai mult, cu atat vei descoperi gusturi noi si interesante, sa nu mai zic ca e mereu distractiv sa adaugi semnatura proprie fiecarei retete.

Eu acum am imbinat ingredientele intre ele, cele pentru un Red Thai Curry clasic si o supa thailandeza de cocos, Tom Kha Kai si am creat un mix aromat, fresh si IUTE!

400 gr piept de pui (fara pielita si os)

5-6 ciuperci brune de marime medie

10 florete mici de broccoli

2 lingurite pasta rosie de curry

2 lingurite sos de peste

400 ml lapte de cocos

1 ceapa esalota

3 catei de usturoi

1 lingurita de ghimbir proaspat ras

2 fire de lemongrass

3 frunze de lime

3 linguri ulei vegetal

coriandru proaspat

Intr-un castron amesteca laptele de cocos cu pasta rosie de curry si uleiul de peste si omogenizeaza bine ingredientele. Incinge intr-o tigaie antiaderenta. la foc mediu, 2 linguri de ulei vegetal si adauga pieptul de pui taiat fasii. Gateste-l pentru aproximativ 5 -6 minute. Transfera puiul pe o farfurie impreuna cu lichidul din tigaie.

Separat, toaca ceapa, usturoiul, lemongrass (toaca doar pana la jumatatea firului, partea care este mai groasa), razuie ghimbirul, pregateste floretele de bloccoli si felieaza ciupercile brune. Adauga in tigaie restul de ulei si caleste ciupercile pret de 2-3 minute, adauga apoi ceapa esalota, usturoiul, ghimbirul si lemongrass. Gateste legumele pentru inca 2-3 minute, sau pana cand ceapa devine usor transparenta. Transfera pieptul de pui si pasta de curry in tigaie. Amesteca bine si adauga frunzele de lime. Acopera cu un capac si lasa sa fiarba, la foc mic pentru inca 10 minute.

Indeparteaza de pe foc, presara deasupra coriandru proaspat tocat si serveste cu orez basmati aburind.






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