Thai Chicken Curry w/ Prik Khing Curry Paste

I tried shooting for something different for dinner the other night and end up going the Thai route based on what was available in the kitchen. I'm definitely not familiar with Thai curries (the favors, spice level, uses) so I just sort of winged it. Phuong had a couple cans of curry pastes stocked in the pantry and I decided to go with Prik Khing. I'm not sure if it's typically used for curries or stir-fries or what, but it turned out good.

What you'll need:


6 Skinless & boneless chicken thighs cut into small chunky pieces. Seasoned with salt and pepper.


1/2 a can of coconut milk, 2 chopped carrots, basil (luckily Mom still had some growing in the garden), and prik khing curry paste. If I had some bell peppers or bamboo shoot, I would add those too!


Cook the chicken in a not stick skillet for about 4 minutes on high heat. The chicken will give off it's juices so you won't need any oil or water. Remove to a bowl. Rinse the same pan and dry off with towel. The chicken does not have to be cooked fully, it will finish cooking in the curry. This step can be cut out entirely, I was trying to save time by cooking the chicken first.


Add a tablespoon of oil to the skillet and about 3 tablespoons of the curry paste. Fry for about 1 or 2 minutes on medium heat.

Add about half a can of coconut milk (approx. 1 cup).


Add 1/4 cup water. Stir well and bring to simmer.


Add the chicken and all it's juices, carrots and pepper flakes. Let simmer for 10 minutes (until chicken and carrots are cooked). Continue to stir.


Remove from heat and finish off with fragrant basil leaves.


Serve with rice.