Pin it Stumble google-plus

Thai For 2


Published: 04/10/2014

by Foodland Ontario


Thai for Two


This mildly spicy chicken dinner is super easy and much more economical than takeout. It’s ideal for a quiet weekend meal at home. Serve with rice.


Preparation time: 15 minutes

Cooking time: 30 minutes

Serves: 2



6 boneless skinless chicken thighs or

               2 boneless skinless chicken breasts,

               cut into bite-size chunks

Pinch each salt and pepper

Half of small onion, thinly sliced

2 cloves garlic, minced

1 Tbsp. (15 mL) vegetable oil

1 Tbsp. (15 mL) Thai red curry paste

1 can (400 mL) light coconut milk

1 lime

2 tsp. (10 mL) fish sauce

1/2 tsp. (2 mL) granulated sugar

1 sweet potato, peeled and cut into 1/2" (1 cm) pieces

1 cup (250 mL) sliced mushrooms

Chopped fresh coriander



In large wide saucepan, heat oil over medium-high heat. Season chicken with salt and pepper; cook until golden all over, about 5 minutes. Remove and set aside.


Add onion, garlic and more oil to pan if necessary; cook, stirring frequently, until slightly softened, about 3 minutes. Add curry paste and stir until fragrant, about 30 seconds.

Add coconut milk to pan. Remove a couple of wide strips of peel from lime; add to pan along with 1 Tbsp. lime juice. Add fish sauce and sugar; bring to boil.


Return chicken to pan along with sweet potato and mushrooms; stir. Cover and simmer gently, stirring occasionally, until potatoes are tender and juices run clear when chicken is pierced, about 15 minutes. Stir in another 1 Tbsp. lime juice. Sprinkle with coriander.


Source: Foodland Ontario. Most ingredients can be sourced from local farms.


Photo: Foodland Ontario

Browse by Category