Coconut Curry Chicken

I've made this once before but after I made it tonight Chris said he liked it more than the last time so I figured I should write down what I did before I forgot. And mum wanted the recipe, so here we are. I have to say I enjoyed it a lot more this time as well... probably because I didn't have the chicken flavour in it as I made a separate little pot for myself so I wouldn't have to pick it out.

*Note: I just wanted to add that this really is not a spicy curry dish at all. In fact, I gave some to Eliana who is now 9 1/2 months old and she loves it.

I've posted two versions of the recipe, a small batch (feeds about 5 people) and a large batch (feeds about 10 people) to make things easier.

Coconut Curry Chicken (Small Batch)

2 large chicken breasts, cut into small pieces (1/4 - 1/2 inch cubes)
salt and pepper
vegetable oil (not measured but guessed about 1 1/2 tbsp)
2 tbsp curry powder
1 medium onion, sliced
lots of minced garlic
1 1/2 cans (14 oz) coconut milk
1 large can (28 oz) stewed tomatoes (or 2, 14.5 oz cans)
1/2 can (5.5 oz) tomato paste
1/4 cup + 1 1/2 tsp sugar
1/4 cup water


Coconut Curry Chicken (Large Batch)

4 large chicken breasts, cut into small pieces (1/4 - 1/2 inch cubes)
salt and pepper
vegetable oil (not measured but guessed about 3 tbsp)
1/4 cup (or 4 tbsp) curry powder
1 1/2 large onions, sliced
lots of minced garlic
3 cans (14 oz) coconut milk
2 large cans (28 oz) stewed tomatoes (or 4, 14.5 oz cans)
1 can (5.5 oz) tomato paste
1/2 cup + 1 tbsp sugar
1/2 cup water

Season chicken with salt and pepper and cut in to pieces.

Heat oil and curry powder in large skillet over medium heat for a few minutes. Stir in onions and garlic and cook for another minute. Add chicken, tossing to coat with the curry oil. Reduce heat to medium and cook for 7 to 10 minutes, or until chicken is cooked through.

Pour coconut milk, tomatoes, tomato paste, water, and sugar in to the pan and stir to combine. Stir and cook approximately 30-40 minutes.

Serve over rice.

* Note: This recipe freezes well if you want to make a big batch and save half of it for another time;)

* Note: You can also use any cooked chicken meat you want. My mum bought two rotisserie chickens and cut up all the white meat on them for me to use tonight and everyone said it was just fine.

Masman Curry - Chris's favourite meal!

I was first introduced to Thai food while I was in Thailand with our Wave of Hope project in 2005. I absolutely fell in love with it, especially Pad Thai and Masman curry! Chris took me to a Thai Restaurant on our first date after we got back together (a few weeks after I got back from Thailand) and he also fell in love with Thai food, and Masman curry in particular. I found a little Thai market near where we lived and I've been making Masman curry ever since. If you live in Utah Valley, send me an email and I'll let you know where the market is;)

Masman Curry
100 grams (1/4 of a container of the MAE PLOY Masman curry paste - it works out to be a little less than 1/2 cup)
3 cans of coconut milk, 400 ml each (approximately 5 cups)
1 cup water
5-7 medium potatoes, peeled and diced
1 large onion, diced
2-3 carrots, peeled and sliced
1 cup corn, approximately
2 chicken breasts or 4-5 chicken tenders, cut into bite sized pieces (*optional, you can add tofu or possibly even beef if you'd like, though we've never used beef)
1/2 cup peanuts, chopped
1 tbsp lemon juice
1 tbsp sugar

Stir fry curry paste with 1 can of the coconut milk, once mixed through add the rest of the coconut milk and heat until boiling.

Add the uncooked pieces of chicken and continue cooking, stirring occasionally.

As the chicken is almost done cooking (probably 10-15 mins depending on the size of the pieces) add the potatoes, carrotts, onions and peanuts. Add 1 cup water (you can add more depending on desired consistency) and continue cooking until the vegetables are cooked through.

Add 1 tbsp lemon juice and sugar, and 1 cup of frozen corn. Cook for another 5 minutes and serve over rice! Be sure to taste before seasoning with salt or pepper!

* Note: This is not a really spicy curry (Jacob, who's 13 months old likes it if that tells you anything), however you will want to taste it before serving so you can adjust the flavour if you'd like. For a milder curry, you can add more coconut milk OR if you know you want a milder curry you can use a little less of the curry paste.

* Note: You can use any brand of Masman curry paste, but the one I use is MAE PLOY and it's a product of Thailand! I haven't been able to find Masman curry paste in a regular grocery store here in Utah Valley, but depending on where you live, you might be able to find it. Just know that if you try to use red, green or yellow curry paste it will be a totally different flavour!

Makes approximately 12 generous servings (includes second servings for those like Chris who like seconds).
Enjoy!