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Thai Chicken Curry

Curry Paste:

4 dried Harvest Haven hot peppers, soaked for 20 minutes in boiling water

3 Harvest Haven garlic cloves, chopped

1 Harvest Haven shallot, sliced (roughly ⅓ cup)

½ inch fresh ginger, peeled and sliced

½ lime, zested

¼ tsp salt

2 tsp sunflower oil

2 Tbsp chili soaking liquid (more as needed) Cayenne powder, to taste (optional)

Soak the chilies in boiling water to soften. Once they are soft, remove the stems and seeds. Chop the flesh of the peppers and place it in your food processor. Add the garlic, shallots, ginger, lime zest, salt, and sunflower oil. Pulse the food processor to chop the ingredients, continuing until a paste starts to form. Add some of the chili soaking liquid, as necessary, so that a smooth paste comes together. Taste your curry paste and add cayenne powder if desired for a hotter paste.

Thai Red Curry with Chicken

3 Tbsp Thai red curry paste (see recipe above)

2 cup coconut milk

1 lb Harvest Haven boneless chicken breast, sliced

½ lime, zested

2 tsp Worcestershire sauce

1 tsp sugar

2 red bell pepper, thinly sliced

In a medium saucepan combine curry paste and coconut milk. Bring the mixture to a simmer over medium-high heat. Add the chicken, lime zest, Worcestershire sauce, and sugar. Simmer until the chicken is nearly cooked through, 10-12 minutes. Add the bell peppers and simmer for 2-3 minutes longer. Taste and adjust the salt. Serve with a generous helping of white rice

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