Thai Chicken Curry With Dried Apricots

Submitted by Kittencalrecipezazz

"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."

 

• Ready In: 35mins
• Ingredients: 12
• Serves: 4

ingredients

• 3 -4 tablespoons vegetable oil (don't use olive oil)
• 2 small onions, chopped (can use shallots also)
• 1 tablespoon garlic, chopped (or to taste)
• 1 small red bell pepper, chopped
• 1 tablespoon Thai red curry paste
• 1 tablespoon minced fresh ginger
• 1 1⁄2 lbs boneless skinless chicken breasts, cut into pieces
• 2 (14 ounce) cans unsweetened coconut milk
• 3 tablespoons mango chutney (can use more to taste)
• 1⁄2 cup chopped fresh cilantro
• 3⁄4 cup dried apricot, halved (can add in (to taste)
• steamed rice

directions

1. In a heavy skillet heat oil over medium heat.
2. Add in onions, garlic and red bell pepper; saute for about 5 minutes.
3. Add in red curry paste and minced ginger; saute for about 1 minute longer.
4. Add in the cubed chicken breast and cook, stirring for 5 minutes; transfer the chicken to a bowl.
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. Add in mango chutney and half of the chopped fresh cilantro; mix to combine.
7. Return the cooked chicken back to the skillet and season with salt and pepper to taste.
8. Sprinkle with remaining cilantro.
9. Serve over rice.

Reviews

[cookin freak.]

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.

 

[PhilH]

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.

 

[Baby Kato]

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 us...you rule.

 

[Shae Lin]

Oh my KittenCal, you've outdone yourself with this one. We had it for dinner last night with Basamati rice and Broccoli with Sesame Oil. YUMMMM!! The only thing is that it didn't say when to add the chopped red pepper so I put it in with the garlic and onions and it turned out fine so I suppose that's whatyou had in mind. Thanks for posting = we all loved it!!!!

 

[Chef Decadent1]

This is soooooo good. Thankyou and you're absolutely right it tastes like a recipe I tried from a Thai restaurant. I have been searching through many and this is the best to date!! I reduced the amount of Red curry paste to 1& 1/4 tsp and that was hot enough for us. Thankyou very much!!!