Picture of Thai Chicken Curry
There's one word for this project: delicious! One of my best friends used to be a cook in the Navy and he taught me how to make this wonderful meal. My family and I eat a mainly vegetarian diet, so this was an extra special treat for supper this evening. This is a beautifully complex dish, and you can make many variations on it. I'll show you step by step what I did this time.

The main principles behind creating this dish or others like it are the layering of flavours, making the correct cuts and controlling the temperature.

I apologize for the quality of the pictures; I am a much better cook than photographer.
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Step 1: Ingredients

Picture of Ingredients
I used:

4 skinless and boneless chicken breasts
1 red pepper
1 green pepper
1 sweet onion
3 small/medium carrots
2 stalks of celery
1+ hot chili peppers
olive oil
fish oil
oyster sauce
curry paste

Some options:
You can use whatever fresh vegetables you have or like
You can try using chicken, shrimps, pork, tofu, etc.
I added some ground flaxseed meal for nutritional value

Step 2: Equipment

Picture of Equipment
I prefer to use my carbon steel wok because it allows me to use high temperatures. If you don't have a wok, you can use a large fry pan or sauce pan. Woks are usually available very cheaply. I bought this one at Stokes for $12.

Wooden Cutting Board for the veggies
Plastic Cutting Board for the chicken
Steel for sharpening the knives

I use the plastic cutting board for the chicken to keep the bacteria out of my wooden board.
Keeping your knives very sharp will make your kitchen chores easier. It also makes a cool noise.
mycroftxxx6 years ago
I wish I could supply a link, but one bizarre kitchen factoid that I committed to memory a long time ago seems worth bringing up now: Plastic cutting boards are NOT more hygienic when it comes to preparing meats! The study that this information came from tested wooden and plastic cutting boards and found that even after knife-scores the wooden boards harbored fewer bacteria. The belief of the very surprised researchers was that the wooden board's tendency to wick away and disperse moisture robbed bacteria of the water needed to reproduce effectively. That, along with the fact that neither board seemed to be able to be made perfectly sterile after being marked by usage, lead them to conclude that traditional wooden boards were safer for the preparation of meats. My personal addendum to this would be to not worry too much about the material of the board as long as you wash them after usage and keep meat and veggie boards separate - but not to force yourself to use a palstic board for meats if a wooden board is more to your preference.
alex_gc (author)  mycroftxxx6 years ago
Some good advice. Especially for folks who eat meat more regularly. For me, most days I can get away with cutting my veggies and just wiping the board off. For chicken, I wouldn't consider not washing the board right away.
HMMMM Curry!!! Great descriptions and photos. One of the better instructables.
alex_gc (author)  metalman11386 years ago
Thanks, I appreciate the feedback. This is the first instructable I've created.