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Chicken Curry

This recipe is flavorful with all fresh, organic ingredients.
Prep Time 15 minutes
Cook Time 30 minutes
Course Main Course
Cuisine Thai
Servings 4 people


  • saute pan
  • grater
  • colander


  • 1 tbsp vegetable oil
  • 4 cloves garlic, minced
  • 1 tbsp ginger, grated
  • 1 tbsp turmeric, grated
  • 1 small onion, sliced
  • 1 cup heirloom tomato, diced
  • 1 14.5 oz organic coconut milk
  • ½ cup water
  • 3 chicken breasts, sliced against the grain into bite-size pieces
  • salt, to taste
  • tsp fish sauce
  • 1 cup carrots, sliced into 1 in. x 1 in. or bite-size rounds
  • 5 baby potatoes, skin-on, cut each potato into 4 pieces
  • ½ cup basil leaves
  • 2 limes, cut into halves


  • In a saute' pan, heat oil over medium high heat. Add the aromatics- ginger, garlic, onion, turmeric; cook, stirring constantly, until fragrant for 5 minutes.
  • Add the heirloom tomatoes; cook, stirring often, until soft and juicy, about 5 minutes.
  • Pour in the liquids - coconut milk, water and fish sauce and also, at the same time, add the chicken and a pinch of salt. Bring to a boil then reduce to medium low and cook for 5 minutes.
  • Add the carrots and baby potatoes; cook, until fork tender, about 10 minutes. Taste. Add more salt if needed. Remove from heat.
  • Add the basil and squeeze the lime juice all over. Stir to combine. Divide among bowls. Serve with rice.
Keyword chicken curry

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