I had a craving for some good curry, so I figured I’d just make it myself. I found a recipe for Thai Coconut Shimp Curry and decided to add a chicken breast to make it more filling. It was a definite hit and I’ll be making it again in the future with some slight variations.
I cooked the chicken breast in a frying pan until the internal temperature was 145 F. Chicken should be cooked to 165 F before consumption, but I let it finish cooking in the soup. The directions are as follows
Heat the oil in a large pot over medium heat. Cook and stir the ginger, lemongrass, and curry paste in the heated oil for 1 minute. Slowly pour the chicken broth over the mixture, stirring continually. Stir in the fish sauce and brown sugar; simmer for 15 minutes. Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes. Add the shrimp and chicken; cook until no longer translucent about 5 minutes. Stir in the lime juice; season with salt; garnish with cilantro.
It didn’t have a strong curry flavor, so next time I make this, I’ll add some more curry paste to start off with.
1 tablespoon vegetable oil
2 tablespoons grated fresh ginger
1 stalk lemon grass minced
2 teaspoons red curry paste
4 cups chicken broth
3 tablespoons fish sauce
1 tablespoon light brown sugar
3 (13.5 ounce) cans coconut milk
1/2 pound fresh shiitake mushrooms
sliced 1 pound medium shrimp – peeled and deveined
2 tablespoons fresh lime juice
salt to taste
1/4 cup chopped fresh cilantro
1 Chicken Breast – About a pound