Dump & Simmer Thai Style Coconut Chicken & Veg Curry

Name: Dump & Simmer Thai Style Coconut Chicken & Veg Curry
Yield: 4 to 6 servings
Cuisine: American
Ingredients: 2.5 pounds bone-in chicken pieces (or you can use 2 pounds boneless chicken thigh and/or breast pieces cut into big chunks); 1/2 a yellow onion cut into 1/2" slices; 4 slices (about 1/8" thick) of fresh ginger root OR 1/4 teaspoon dried ginger powder; 3 cloves garlic, smashed OR 1/3 teaspoon garlic powder; 1 tomato, quartered; 5 Kaffir lime leaves OR the zest of half a lime or lemon; 15 basil leaves (Thai is preferable, but if you have some other kind, that's ok, too); juice of half a lime; 1 (15 oz.) (or so) can of coconut milk; Thai chilies to taste (you can sub crushed red chili flakes - start with 1/2 tsp. for moderate heat and adjust as you like); 2 teaspoons curry powder; 2 Tablespoons fish sauce; 1-2 teaspoons sugar; 2-3 cups chopped veg to add later

x @cook_5886383

I created this recipe on a lazy fridge cleanout day when most of the ingredients I had left just made sense for a Thai-inspired curry.

On the day I took this particular pic, I had Chinese eggplant, red bell pepper, and zucchini on hand, but you can use 2 to 3 cups of whatever chopped veg you like. You might have to adjust the salt a little if the veg you use has high water content.

The recipe says it takes 75 minutes total, but it's really only about 15 minutes active time, so you could get it on the stove in about 15 minutes on a weeknight after work and mostly have your hands free to take care of other stuff for the hour while it's cooking before dinner.

White rice usually takes about 25 minutes or so (brown rice a bit longer), so you'll want to make sure to get it started once your curry's simmering.

I created this recipe on a lazy fridge cleanout day when most of the ingredients I had left just made sense for a Thai-inspired curry.

White rice usually takes about 25 minutes or so (brown rice a bit longer), so you'll want to make sure to get it started once your curry's simmering.

x @cook_5886383

I created this recipe on a lazy fridge cleanout day when most of the ingredients I had left just made sense for a Thai-inspired curry.

White rice usually takes about 25 minutes or so (brown rice a bit longer), so you'll want to make sure to get it started once your curry's simmering.

I created this recipe on a lazy fridge cleanout day when most of the ingredients I had left just made sense for a Thai-inspired curry.

White rice usually takes about 25 minutes or so (brown rice a bit longer), so you'll want to make sure to get it started once your curry's simmering.

Saved

Ingredients

4 to 6 servings

2.5 poundsbone-in chicken pieces (or you can use 2 pounds boneless chicken thigh and/or breast pieces cut into big chunks)
1/2a yellow onion cut into 1/2" slices
4 slices(about 1/8" thick) of fresh ginger root OR 1/4 teaspoon dried ginger powder
3 clovesgarlic, smashed OR 1/3 teaspoon garlic powder
1tomato, quartered
5Kaffir lime leaves OR the zest of half a lime or lemon
15basil leaves (Thai is preferable, but if you have some other kind, that's ok, too)
juice of half a lime
1 (15 oz.)(or so) can of coconut milk
Thai chilies to taste (you can sub crushed red chili flakes - start with 1/2 tsp. for moderate heat and adjust as you like)
2 teaspoonscurry powder
2 Tablespoonsfish sauce
1-2 teaspoonssugar
2-3 cupschopped veg to add later

Saved

Steps

1

Dump all ingredients except for veg into a large pot or Dutch oven, and give it a few gentle stirs to incorporate.
2

With the pot covered, bring the mixture to a boil over medium heat and let it boil for 2 to 3 minutes. This should take 10 to 12 minutes or so.
3

Turn the heat down to low, and simmer the curry for 30 minutes, still covered.
4

Stir in your veg, turn the heat back up to medium, and continue to cook for another 20 minutes or so, 10 minutes with the lid askew, and another 10 minutes completely uncovered. After the first 10 minutes is a good time to adjust the seasoning for salt and heat.
5

That's it! Enjoy. :)