This is my absolute favorite dish to get at any Thai place, however not only can it be expensive but anytime you’re eating out you run the risk of your food having loads of extra sugar, butter, bad oils, and even other people’s germs. Don’t get me wrong I LOVE eating out, however, I love making flavorful food I can enjoy that I know is made with clean ingredients even more. I tried making this a few times in the past and it was ok… BUT recently I tried a friend’s version and she KILLED it! She was nice enough to give me the recipe and I recreated this delicious flavorful colorful dish. (VIDEO BELOW FOR MORE INSTRUCTIONS)

HERE’S HOW TO MAKE IT:

INGREDIENTS:

  • 2 Skinless boneless chicken breast
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 yellow bell pepper
  • 1 onion
  • 1 pineapple in chunks (I cut mine myself)
  • 1 tbsp Garlic diced
  • 1 tbsp Ginger diced
  • 1/2 of a lime, juiced
  • 2 cans of Coconut milk
  • 3 tbsp Red curry paste (massaman curry paste)
  • 4 tbsp fish sauce
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1tsp onion powder
  • 1 tsp black pepper
  • 2 cups of white rice (BROWN for a leaner dish)

Prep:

Cut chicken breast into small cubes. Season with garlic powder, onion powder, black pepper, and one tsp of fish sauce and let sit. Then dice all your peppers, pineapple, onion, ginger, and garlic, then set aside.

Cook:

Prepare your rice cook until fluffy (I use my rice cooker)

Allow pan to heat on medium heat. Add 1 tbsp of olive oil to the pan. After allowing the oil to heat add chicken. Allow to brown on medium heat for around 10 minutes or until golden brown. After flipping chicken brings the temperature down to low heat. Allow cooking all the way through. Should take around 15-20 mins. Once the chicken is cooked all the way through, remove from pan. If needed add another tsp of olive oil to the pan.  Add your onion and garlic. Allow to cook until the onion has softened, then add all your peppers and allow to cook until softened to your liking. Remove from pan. Add 2 cans of coconut milk. Add 3 tbsp of red curry paste and whisk through. Add remaining 3 tbsp of fish sauce and half of a lime’s juice, then whisk all. Turn temperature to medium-high heat. Allow to come to a slight boil then turn temperature to the lowest heat and allow to simmer. Add all your chicken, peppers, onion garlic, and pineapples. Mix through and allow to simmer for about 10 minutes on the lowest heat.

Serve over your rice

ENJOY!

Chicken Masaman curry

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