I love all kinds of curry, but I especially love Thai curry. There are some great Thai restaurants in Atlanta, but they can get pricey if we go on a regular basis. I decided to try making my own curry and see if I could get a similar result. I have to say, it’s pretty darn close and saves us a lot of money. It’s also fairly easy to make – prepping the vegetables is the most time-consuming part.
There are so many wonderful flavors that go into making a Thai curry dish – ginger, lime, basil and the always irresistible coconut milk. I use a lot of veggies in my curry, and I add some chicken because the bf likes it. 
I chop all the vegetables as my first step – look at all those beautiful colors! This is definitely the biggest task in making this dish – after this prep work it’s a breeze to put together.
I add the veggies to a large skillet with the chicken and some olive oil.
After they’ve cooked for about 3-5 minutes, I add half the basil, the jalapeños (I used fresh jalapeños from my garden), juice of one lime, and the ginger. Cooking the jalapeños keeps the dish from being too spicy – if you want more heat just add the jalapeños in later in the process.
I then add the coconut milk (om nom nom!) and about 2 tablespoons of curry paste.
I mix this all together and let simmer for about 10-15 minutes, stirring occasionally. You can adjust the simmer time based on your desired level of crunch in the veggies.
Serve over any rice of your choice – we used jasmine here. Enjoy!
- 1/2 lb chicken, cooked and diced/cubed
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 small head of broccoli, chopped
- 1 medium red onion, thinly sliced
- 1 thumb-sized piece of ginger, peeled and diced
- 1-2 jalapeños, thinly sliced
- 2 handfuls of fresh Thai basil (can use other varieties of basil)
- Juice of one lime
- 1 can coconut milk (or light coconut milk)
- 2 tablespoons curry paste (I used red curry)
- 1 tbsp olive oil
- Salt and pepper to taste
- Choice of rice (jasmine, basmati, brown, white, etc.)
- Prepare all vegetables and the chicken
- Add to a large skillet with the olive oil and cook about 3-5 minutes, stirring frequently
- Add jalapenos, ginger, 1 handful of Thai basil and juice of one lime. Continue stirring another 2-3 minutes.
- Add coconut milk and curry paste, mix together, and add a bit of salt and pepper to taste.
- Simmer together for 10-15 minutes - add the other handful of basil about 1-2 minutes before serving.
- Serve over rice such as jasmine, basmati or brown
- Enjoy!
I hope you enjoy this healthy, delicious dish as much as I do!