Thai Chicken Curry

1 can coconut milk
1 T. green or red curry paste
Mix together, then add:

¼ C. brown sugar
1 T. fish sauce
1 ½ T. basil (dry)
1 ½ t. lime juice
1 C. snipped cilantro

Then add:
1-2 C. Chicken (already cooked & cut up)
2 C. Veggies

Serve over rice.

Notes from Kelly Peterson, who gave me the recipe: "Above is the recipe as I received it.
I really like the Thai Kitchen brand coconut milk (HEB). I have also used the juice from an entire lime, and it works great. I use frozen veggies (there’s an organic medley at Costco that I love with carrots, corn, green beans, and peas). It works best to set them out for a few hours to thaw before adding them to the curry. I hope you like it!"

Kristin's note: I don't care for fish sauce, but you might love it like Kelly's family does.

Thai Peanut Sauce Recipes

These are awesome, but made "as is," the spicy peanut sauce had more heat than the rest of my family cared for. They don't like it as spicy as I do.

Spicy Ginger Chicken
From Sherry Johnston

6 T. soy sauce
1 T. honey
1 T. ground coriander
2 garlic cloves, minced
2 tsp. minced ginger root
1/4 tsp. turmeric
¼ tsp. cayenne pepper
6 boneless, skinless chicken breasts
Cooked Jasmine or sticky rice
1 recipe Spicy Peanut Sauce

Combine first 7 ingredients and mix. Pour marinade mixture over chicken breasts and refrigerate and marinate for at least 30 minutes (2 hours or more is ideal). Grill or bake chicken and serve with rice. Spoon Spicy Peanut Sauce (recipe below) over the chicken and rice.

Sherry’s Tip: Make enough chicken to have a couple extra chicken breasts and chop those to use on Thai Pizza (see Sherry’s pizza recipes in “sampled” section) the next night.

Spicy Peanut Sauce
5 T. creamy peanut butter
¼ C. soy sauce
2 T. lemon juice
¼ C. brown sugar
1 tsp. cayenne pepper

Mix all ingredients in food processor or blender (or stir it up really well).

Note: For Sherry’s family (2 adults, 3 children), one batch of this recipe will serve as the topping for their Spicy Ginger Chicken one night and the sauce for Thai pizza the next night. You may need to double the recipe to have enough for both nights, depending on the size of your family and how much sauce you like.

Thai Pizza – Spread Spicy Peanut Sauce (recipe in “additional recipes” section) over crust. Top with mozzarella and Monterey Jack cheeses. Add chicken (leftover Spicy Ginger Chicken from recipe in “additional recipes” section works well!), chopped cilantro & shredded carrot pieces (if desired). Top with a little cheddar & parmesan.

Coconut Chicken Curry

from Karalee Garber

2 pounds chicken breast, cut into strips or cubes
1 tsp. salt
½ tsp. pepper
1 ½ Tbsp. vegetable oil
3 Tbsp. curry powder
½ onion, sliced
2 garlic cloves, crushed
4 potatoes, medium dice
1 (14 oz.) can coconut milk
1 (14 oz.) can diced tomatoes
1 (8 oz.) can tomato sauce
3 Tbsp. sugar
Jasmine rice, cooked

After chicken is cut, season it with salt and pepper, set aside. Heat the oil and curry powder in a large skillet, over medium-low heat, for 2 minutes. Turn heat up to medium and stir in onions and garlic, cook until onions are translucent. Add chicken and cook until it is no longer pink. Add the potatoes, coconut milk, tomatoes, tomato sauce, and sugar and stir to combine. Cover and simmer over low heat for 30-40 minutes or until potato chunks are tender. Serve over cooked rice.