How to Make Thai Chicken Curry
Step #1: Heat half a can of coconut milk in a wok or heavy-bottomed skillet over medium-high heat until foaming. Step #2: Add curry paste and stir to combine. Step #3: Add fish sauce, sugar, and lime leaves* and let cook for one minute. Step #4: Add remaining coconut milk and water. Step #5: Add chicken, pineapple, and mango to the curry and let cook for 2-3 minutes. Step #6: Reduce heat to simmer and continue to cook for five minutes or until chicken is cooked through. Step #7: Remove from heat. Step #8: Remove wild lime leaves* and stir in the sliced basil. Step #9: Serve with jasmine rice. *If you don’t have access to wild lime leaves, simply use the juice from one half of a fresh lime. Add it at the very end, after removing the curry from heat.
When reheating, thaw it in the fridge if frozen, then warm it gently on the stove over medium heat, stirring occasionally. Avoid high heat to prevent the chicken from becoming tough and the sauce from separating. Microwave reheating is also possible, but stir it periodically to ensure even heating.
