When my family decides to eat out for dinner, we start asking each other “what do you want to eat?” including our children. My son usually responds immediately and says “Sushi! Sashimi!” and my daughter goes “Chinese food!” My husband asks, “how about Ramen guys?” and kids usually say nah.
I always crave for something I can’t cook or I don’t eat often, so my vote is always to eat Peruvian or Thai food or maybe Italian food. Unfortunately, it is very rare that my pick wins (I’m just being nice to let my family pick! ;-)).
A month ago as our family started the similar conversation again in the car, my son actually said “Thai food!” Eh? That threw all of us for a surprise. It was rare for him to say that. My husband asked him why and he said “it’s because mama’s favorite food.”
Sweet. He knows I love Thai food. When I saw this recipe at Valerie’s Kitchen, I bookmarked right away because I knew I would want to eat it one day and I wanted to have the recipe handy. I’ve cooked this coconut curry recipe at least 3 times after seeing the recipe. It was easy to prepare and delicious! If you enjoy coconut curry and never tried making it before, I suggest you give it a try. Have a wonderful week ahead!
Other Homemade Thai food Recipes:
- 3-4 Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc)
- 2-3 Tbsp curry powder
- ½ onion (diced)
- 1 red bell pepper (cut into strips)
- 1 Tbsp garlic (minced)
- ¼ tsp crushed red peppers (red pepper flakes)
- 1.5 lb boneless, skinless chicken thighs (cut into ½" (1.3 cm) chunks)
- kosher/sea salt (I use Diamond Crystal; use half for table salt) (to taste)
- freshly ground black pepper (to taste)
- 1 can coconut milk (14 oz, 400 g; light or regular)
- 1 can tomatoes (14.5 oz, 411 g; stewed or diced)
- ½ can tomato sauce (7.5 oz, 213 g)
- 2 Tbsp sugar
- 2-3 cups cauliflower florets
- 6 mushrooms (sliced)
- 6 servings cooked Japanese short-grain rice
- Gather all the ingredients.
- Heat oil and curry powder in a large pot over medium-high heat for 2 minutes until it turns brown. Be careful not to burn.
- Stir in onions and red bell pepper, and cook for 2 minutes.
- Add garlic and cook for 1 more minute.
- Add chicken, tossing lightly to coat with curry oil.
- Season with salt and pepper to taste. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
- Pour coconut milk, tomatoes, tomato sauce, sugar, and crushed red pepper into the pot, and stir to combine.
- Add cauliflower and mushrooms. Simmer, uncovered, stirring occasionally, approximately 30 to 40 minutes.
- Serve over rice.
- You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days or in the freezer for a month.