The first time I made this, I was playing around and looking for a new way to use some leftover rotisserie chicken I had on hand. I went with what I felt would make a flavorful Thai curry and this included the usual, garlic, ginger, Thai curry paste, curry powder, and the list goes on. Fortunately, it was everything you would want from a curry. Creamy with a touch of spice, and a pleasant bite from the carrots and potatoes that complemented the tender pieces of chicken. Each time I’ve made this since, I’m more convinced that it is a complete, satisfying meal that even those with the most critical palate have fallen in love with.

As mentioned, the first time I made this, it was with rotisserie chicken, so I will include the adjustments for making it that way for those times you have some leftovers you want to use up, but I started making it with cubed chicken breast, and that has become my preferred method of prep.

With the exception of the fresh basil and cilantro (which I usually try to keep on hand as well), I have been able to make this dish without running to the store for key ingredients by keeping my pantry, freezer and fridge stocked with the kitchen essentials I’ve mentioned here. So, the next time you’re not sure what to make for dinner, and you have all the ingredients in you’re well stocked kitchen, try this out and no one will ever know you didn’t have to make a trip to the market that day.

Thai Chicken Curry 
4 Servings

2-3 tsp Coconut Oil
1 medium Onion, chopped
2 medium Carrots, cut into 1/2″ cubes
2 medium Yukon Gold Potatoes*, cut into 1/2″ cubes
1 Jalapeño or Serrano Pepper, minced (optional)
1 lb Chicken Breast, cut into 1″ cubes
4 large Garlic Cloves, minced
2 tsp Fresh Grated Ginger or Ginger Paste
2 tbsp Basil, chopped (optional)
3 tsp Thai Red Curry Paste
2 tsp Curry Powder
1 14-oz can Coconut Milk
1 3/4 – 2 cups Water
1/2 cup Frozen Green Peas
Salt and Pepper
Cilantro for garnish
Jasmine Rice to serve on the side

In a medium pot or sauté pan, heat the coconut oil over medium-high heat. Add the chopped onion and sauté for 1-2 minutes until it begins to soften. Add carrots, potatoes, 1 tsp of sea salt, and, if using, the jalapeño. Sauté for 3-4 minutes more.

Add the chicken along with 1/2 tsp sea salt, 1/2 tsp black pepper, garlic, ginger, basil, curry paste and curry powder. Stir to evenly combine and cook over medium heat until the chicken is cooked through, about 5-7 minutes.

Once the chicken is cooked through, add the coconut milk and water and bring to a boil. Once the curry has reached a boil, lower the heat and simmer for 10-15 minutes.

While the curry is simmering, prepare the Jasmine rice to your liking or according to the package directions.

Once the curry has simmered for about 15 minutes, add the frozen peas and adjust salt and pepper to taste. Simmer for another 5-10 minutes.

Plate and garnish with fresh cilantro. Serve with the Jasmine rice and enjoy!

For preparation with rotisserie or precooked chicken:

Substitute the 1 pound of uncooked chicken breast with 2 1/2 – 3 cups of rotisserie chicken.

Go through the steps as above, but omit adding the chicken, salt and pepper after you have sautéed the vegetables. Add the seasonings to your vegetables and stir to combine.

Add the coconut milk and water and bring to a boil. Once the curry has reached a boil, add the cooked chicken and allow to simmer for 10-15 minutes then proceed as above.

*Note: For this recipe, you can use any type of potato, but I prefer Yukon Golds as they become so creamy and buttery in the curry and practically melt in your mouth! Just my personal preference here :).