The weather is getting so humid in Hong Kong. I was really crazing for something spicy and flavorful. I love curry on a day like this, but mostly curry is probably too heavy. So I tried a recipe to implement the traditional Thai Chicken Curry.
I want to avoid using Thai curry paste, as it contains oil and salt. I got some curry powder from the Thai shop, and I got a bunch of spices. If I follow recipes I should have made the curry paste first, but I could not bother today as I wanted to be able to try the flavors along the way (I never follow recipes). Also it would be hard to make the paste without oil.
Healthy Thai Chicken Curry
- 1 piece of Chicken breast, cut in cubes
- Shallots, onions, cut into small cubes
- Your choice of vegetables – I like tomatoes, eggplants and okra
- 1Tbsp of curry powder.
- Lemongrass, Thai Basil leaves, cumin, coriander, kaffir lime leaves, red chilli and galangal
- 2 Tbsp of Low fat, unsweetened yogurt
- Stir fry shallots, onions, tomatoes, eggplants and okra (a.k.a. my choice of veggies).
- Add chicken breasts (or your choice of protein and cut into big cubes.
- Add lemongrass, curry powder, thai basil leaves, cumin, coriander, kaffir lime leaves, red chillis and galangal (you only need a little bit of everything as all the spices are quite strong) and stir fry for a few minutes.
- Add natural, low fat, unsweetened yogurt (in replacement for coconut milk) and a bit of water (depends how thick you want the curry.
- Cover the lid and cook for 20 minutes so the flavors will go in.
- Serve with brown rice.
I am quite happy with the result. It is definitely lighter than traditional green curry, but still very flavorful. It would taste even better over night.
- I only use very little olive oil to stir fry the vegetables and chicken breasts.
- I use yogurt in replacement of coconut milk. As yogurt is a bit sour (and every brand has different taste and some are creamier than the others) add a little bit at a time and taste along the way.
- Alternatively you can use half yogurt, half milk
- Instead of chicken, you can use any protein you like, even tofu for a vegetarian option. You can also use chicken thighs instead of chicken breast.
- Your choice of vegetables can also be very flexible. Cauliflower, pumpkin, potatoes, carrots..try them all out!