If you’re looking for a dinner that’s both comforting and packed with flavor, this Thai Chicken Curry is a perfect choice. Tender strips of chicken get coated in mild curry paste and simmered with veggies and a creamy sauce that tastes great over steamed rice. Whether you’re new to Thai cooking or just want something quick and satisfying, this recipe is easy to follow and delivers big taste without a lot of fuss.

Ingredients

• 2 tablespoons corn oil

• 2 teaspoons mild curry paste (curry paste is available in specialty markets)

• 2 chicken breast halves, boneless and skinless, cut into 1/4-inch strips

• 2 tablespoons granulated sugar

• 2 tablespoons soy sauce

• 1/4 teaspoon salt

• 1 garlic clove, minced

• 2 tablespoons butter

• 2 tablespoons all-purpose flour

• 1/4 teaspoon salt

• Dash of white pepper

• 1 cup milk

• 2 cups broccoli florets

• 1/4 cup salted peanuts

To Prepare

Step 1: In a wok or saute pan over low heat, combine oil and curry paste.  Cook for 1 minute, stirring well. 

Step 2: Increase heat to medium-high and add chicken, sugar, soy sauce, salt and garlic.  Stir-fry until chicken is done.

Step 3: In a medium saucepan over low heat, melt butter. 

Step 4: Blend in flour, salt and pepper, then add milk in a steady stream.  Cook and stir over medium-high heat until thick and bubbly, about 5 minutes.

Step 5: Add chicken, broccoli and peanuts to sauce and cook until heated through.  Serve on a bed of steamed rice.

SERVES: 2

This Thai Chicken Curry brings bold flavors and a cozy feel to your table, making it a great meal for any night of the week. Once you’ve tried it with rice and fresh veggies, you’ll see why it becomes a go-to recipe. Don’t be afraid to tweak the veggies or spice level to make it your own — it’s delicious every way you make it.