Curry Chicken with Rice

I have been craving curry chicken ever since I ate at this fantastic Thai restaurant in Vancouver in September. Tonight I attempted my first Curry Chicken recipe and it turned out great!



I found this recipie, however I did make a couple modifications. To make vegan, leave out chicken.

2 tablespoons peanut oil

1 onion-chopped

1 tablespoon thai red curry paste

2 garlic cloves, minced

1 cup coconut milk

1 cup vegetable stock

2 tablespoons soy sauce

the juice of half of a lime

2 tablespoons flour

the juice of half a lemon

fresh parsley leaves

1 tablespoon brown sugar

1/2 teaspoon salt

1 cup of mushrooms, sliced

1 red pepper, chopped

1 cup rice

2 chicken breasts

Heat the oil in a large saucepan over medium heat, add in onions. After 5 mins, add the curry paste and garlic and stir for one minute. Add the coconut milk, soy sauce, lime juice, sugar, and salt, and bring to a boil. Add the red pepper and mushrooms, and cover with lid for 12 minutes, turn to medium heat and simmer. While curry is simmering, begin cooking rice.  Add the chicken to the curry, cover with lid and simmer for 8 minutes. Next, add the flour and stir, making sure it does not clump together. Add the lemon juice, and stir. Saturate curry paste on top of rice and top with fresh parsley and enjoy!