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.

Step 1: 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
basil
cilantro
ginger
garlic
fish oil
oyster sauce
curry paste
honey

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

Comments

[mycroftxxx]

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]

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.

[metalman1138]

HMMMM Curry!!! Great descriptions and photos. One of the better instructables.

[alex_gc]

Thanks, I appreciate the feedback. This is the first instructable I've created.