Thai Curry Chicken

Being in the house at this time I haven't ventured out much to try new food. I have been cooking and making meals at home as a family. So, I have decided to share one of the recipes in our upcoming cookbook. When you try this dish please reach out and leave a response to tell me how you liked it.

Serving Size: 5

Cook Time: 30 minutes

Prep Time: 45 minutes


After washing the chicken and putting it in a large bowl, add water and 1 cup of soy sauce, basil and thyme and let sit for 45 minutes. Then drain and chop chicken into 1” pieces or a size you prefer.


1 teaspoon basil

1 teaspoon Thyme

2 cups soy sauce

5 medium skinless, boneless chicken breasts, cut into 1” pieces

½ yellow bell pepper, chopped

½ red bell pepper, chopped

½ cup chopped white onion

1 (7oz) bag of Saffron Road Thai Red Curry Simmer Sauce

2 cups Minute white rice

2 teaspoons vegetable oil

1 stick chopped celery

1 packet of brown gravy


Heat oil in a large heavy pot over medium heat. Add chicken and let cook until tender (about 10 minutes) stirring occasionally, Add Thai curry simmer sauce, 1 cup soy sauce, and and cook, stirring, until fragrant, about 1 minute. In a measuring cup, put 1 packet of brown gravy and add 1 cup of water then mix, add to the pot and stir. Add yellow pepper, red pepper, onion and celery, and 1 ½ cup of water and bring to a boil let simmer about 20 minutes.

Follow the directions on the Minute White rice box for fluffy white rice. You can add the remaining 1 cup of soy sauce when cooking the rice or use it to pour over meal when completed. Put rice on a plate and top with chicken curry add herbs for appearance.

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