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    You are in: Home / Recipes / Thai Chicken Curry With Dried Apricots Recipe
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    Thai Chicken Curry With Dried Apricots

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    Kittencalskitchen's Note:

    This is an authentic 5 star restaurant-quality Thai/Indian style dish that can be created at home. This dish is an amazing Thai dish, and one I could quite possible eat every day, it is THAT good! If you don't have any red curry paste or coconut milk on hand, I strongly suggest to purchase some just to make this recipe, you can find Thai red curry paste and coconut milk in any Asian, Indian or Latin American market or large food chains, I purchase mine at my local Super Valu store chain. Bypass this recipe if you don't have a palat for Thai or Asian-style dishes. If you prefer your apricots to stay a firmer texture, then add in with the chutney and cook about 1 minute.

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    Units: US | Metric


    1. 1
      In a heavy skillet heat oil over medium heat.
    2. 2
      Add in onions, garlic and red bell pepper; saute for about 5 minutes.
    3. 3
      Add in red curry paste and minced ginger; saute for about 1 minute longer.
    4. 4
      Add in the cubed chicken breast and cook, stirring for 5 minutes; transfer the chicken to a bowl.
    5. 5
      Add in 2 cans unsweetened coconut milk and dried apricots to skillet and boil until mixture is reduced to about 2-1/2 cups (this should take about 10 minutes).
    6. 6
      Add in mango chutney and half of the chopped fresh cilantro; mix to combine.
    7. 7
      Return the cooked chicken back to the skillet and season with salt and pepper to taste.
    8. 8
      Sprinkle with remaining cilantro.
    9. 9
      Serve over rice.

    Ratings & Reviews:

    • on November 11, 2006


      This wasn't to our liking. It might have been something to do with Thai and Indian foods not really being related; the mix of the two cuisines just didn't work for us.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 11, 2008


      I made this last night and took the chance of testing on friends, which I don´t normally do!! It was an absolute winner! Mango chutney with Thai curry? Who would have thought it!! I had just used the last of the Red curry paste and took the chance of using Masaman. Had no red peppers in so used Spanish frying peppers. The rest was the same (I used 1 400ml can of milk) and my God, what a flavor! Thanks for this, a masterpiece.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 19, 2007


      Kitten this was a culinary marvel. What flavour. I'm still in heaven. I have made this wonderful dish twice already...and will be making it again often. I personally loved all the flavours in this dish. It was sweet, tangy, hot, spicy, smooth and flavourful. I served mine with steamed jasmin rice. Thanks for sharing another winner with all of rule.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Thai Chicken Curry With Dried Apricots

    Serving Size: 1 (462 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 765.6
    Calories from Fat 507
    Total Fat 56.4 g
    Saturated Fat 40.8 g
    Cholesterol 98.7 mg
    Sodium 142.7 mg
    Total Carbohydrate 26.7 g
    Dietary Fiber 2.7 g
    Sugars 15.3 g
    Protein 45.0 g

    The following items or measurements are not included:

    Thai red curry paste

    mango chutney

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