This is the recipe I used when I made curry for the first time:One-Pot Coconut Chicken Curry from the Cookie Editors. It’s a relatively quick intro to curry, but the final product is impressive–close to what I’ve ordered at Thai restaurants. I usually go for Thai food with mango, coconut, and/or cashews in it, and this recipe allows me to have all three!
The thing to note for this recipe is that it calls for 1 cup (8oz) of coconut milk, and I usually find coconut milk comes in 12oz cans, so be sure to only use a cup, not the whole can! I did that the first time I made this, so it was more ‘soup-y’ and watery than thick and curry-like. Still delicious, though!
I started by dicing a medium onion, 3 cloves of garlic, and 2 tablespoons of fresh ginger. I sautéed the onion first, until translucent, over medium heat for a few minutes, and then added the garlic and ginger for another minute. Next I added 2 ½ tablespoons of curry powder, ½ teaspoon of coriander, and ½ teaspoon of cumin, and let that cook for about a minute. I then added 1 cup of chicken broth made with a bouillon cube, and 1 cup of coconut milk. I let it come to a gentle boil, and then reduced the heat to simmering for about 10 minutes until it thickened. I then added ~1 inch chicken cubes and 1 granny smith apple, cut into cubes, and let it cook for another 10 minutes.
I served this with white basmati rice and this time topped it with toasted cashews and scallions.