THAI CURRY CHICKEN
09/24/2018 – 09/28/2018 Please note all PJCC recipes are vegetarian. Recipes and ingredients may vary and/or change due to availability and subject to instructor’s discretion.
Servings
Yields4 servings
Servings
Yields4 servings
Ingredients
CURRY BLEND
  • 1/2teaspoon cumin
  • Pinch ground cloves
  • 1/4teaspoon cinnamon
  • 1/4teaspoon ground cardamom
  • 1/2teaspoon freshly ground black pepper
  • 1/2teaspoon cayenneor more to taste
  • 1/2teaspoon turmeric
CHICKEN AND VEGGIES
  • 1pound skinlessboneless chicken thighs, cut into 1 1/2-inch chunks
  • 1 red bell pepperjulienne
  • 1 onionjulienne
  • 5cloves garlicminced
  • 1tablespoon fresh gingerchopped
  • 2 Russet Potatoes peeled and cubed
  • 2 Carrotspeeled and diced
  • 2tablespoon canola oil
  • 1(14 ounce) can coconut milk
  • 1tablespoon lime juice
  • 12-20 fresh basil leaveschiffonade
RICE
  • 1cup uncooked long grain rice
  • 2cups water
  • 1teaspoon Salt
THAI FRIED RICE (Master’s Class Only)
  • 2 large garlic clovesminced
  • 1/2 oniondiced
  • 2tbsp vegetable oil
  • 3 scallionchopped
  • 2 eggslightly beaten
  • 3tablespoons soy sauce
  • 3cups pre-cooked rice
  • Tomatowedges to serve
  • cilantrochopped to serve
  • Cucumbersliced to serve
Instructions
RICE:
  1. Bring the water to a boil in a medium saucepan. Stir in the rice; cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Taste the rice; if it is still too firm, add a few more tablespoons of water. Cover the pan and let the rice absorb the water off the heat.
THAI CURRY CHICKEN
  1. In a large a sauté pan, heat the olive oil over medium heat. Add the chicken and saute on all sides until golden brown and juices run clear. Remove from pan and set aside.
  2. In the same sauté pan, heat the oil over medium heat. Add the onions, ginger, bell pepper, potatoes, carrots and ginger, spice mixture and toss to coat in oil. Cook until onions are translucent and other veggies have softened
  3. Add the coconut milk and return chicken back to pan. Stir the mixture so that the chicken pieces are coated in the coconut milk. Bring to a simmer, reduce the heat and simmer. When the chicken is tender, turn off the heat and add the basil and lime juice. Add more lime juice and salt to taste and serve over rice.
THAI FRIED RICE (Master’s Class Only)
  1. Heat oil in a large wok or a large skillet over medium high heat. Add garlic and green onion stir fry for approx. 1 minute. Pour the beaten egg into the middle and scramble it quickly.
  2. Add the rice and soy sauce. Stir fry for 2 minutes or so to heat the rice and coat all the rice with the Sauce. Serve immediately, garnished with fresh cilantro, tomato and cucumbers on the side.