Food is a funny thing. As much as I love Italian cuisine, the flavors of both Thai and Vietnamese cooking continues to captivate the senses. Thai food in particular is a cuisine that plays to its strengths by giving you a little salty, sweet, savory, spicy and umami. Now don’t get me wrong. I need my spaghetti alla carbonara at least once a week but that does not mean that I don’t crave some of that delicious Tom yum goong or Pad kaprow!
Thai cuisine is very well know for its curries and lucky for you I made a great one the other night. Not only is the flavor profile of this dish phenomenal but it also can be used to clean the fridge of any vegetables you may want to use.
Pollo al Curry con Verdure (Chicken Curry With Vegetables)
Cook time: ~ 1 hour 30 minutes
Serving size: 2
- 2 tbsp Olive oil
- 1/2 Onion (chopped)
- 2 Garlic cloves (minced)
- 1 tbsp curry paste
- 1 tbsp ginger
- 1 1/2 tbsp brown sugar
- 1 tbsp honey
- 1 tbsp siracha
- 2 boneless chicken breasts (sliced in 1″ pieces)
- 1 small floret Broccoli (chopped)
- 1 small floret cauliflower (chopped)
- 1 cup cherry tomatoes
- 1 carrot (chopped)
*I prepared over Farfalle pasta but many would use a long grain rice or Couscous
First and most importantly I would get all your ingredients chopped and prepared before turning on the stove.
Over medium heat in a large pan combine the oil, onion, ginger, garlic, curry paste, brown sugar and sautee until the onions have turned translucent and smell sweet. (about 5 minutes)
Add the chicken till it is almost cooked and remove with slotted spoon and set aside. (about 5-7 minutes)
Add 1 cup of water along with the broccoli, cauliflower and carrots. Loosely cover pan and cook for about 15 minutes until the vegetables are tender. Add water as needed to maintain a saucy consistency.
Add the chicken and tomatoes cook for 5 more minutes
Serve over your choice of starch
and as always,
Buon Appetito America!
*If you’re wondering I would go Riesling or light Pinot noir