I don’t have a video for this recipe.
If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Thai Chicken Curry
...in your mind.
Thai Chicken Curry

Thai Chicken Curry


  • 1 tablespoon oil
  • 1 small onion, diced
  • 1 small red pepper, diced - or even better 3 or 4 red Holland peppers, sliced
  • 1 clove garlic, crushed
  • 1 tablespoon flour
  • 2 tablespoons curry powder
  • 1/4 - 1/2 teaspoon cayenne
  • 1-14 ounce can unsweetened coconut milk
  • 2 cups shredded or diced cooked chicken
  • 2 tablespoons apricot jam
  • Chopped fresh basil to garnish


  1. Heat oil in a medium pot, and add onion - cook a couple minutes then add red pepper and cook a couple more until just softened
  2. Add garlic, and stir though about a minute then add flour and curry powder together - mix in well, and yes it’ll look really really dry
  3. BTW, if you want it spicy, this is when you would add the cayenne
  4. Stir well for a minute, and add the coconut milk, stirring though well and add the apricot jam
  5. When it’s mixed in, add in the chicken and allow it to warm through
  6. Serve on rice and garnish with a little fresh chopped basil