Even though this recipe is simple and not even made from scratch, it’s sort of sacred to me and Adrian. We’ve been making some version of it since we started shopping at Trader Joe’s together about 10 years ago. As our palates have changed and our cooking skills have improved, we’ve added and omitted a few things. We also took a trip to Thailand in 2012 and fell in love with keffir lime leaves, which added the final touch we needed to perfect this recipe. Below is our little secret to a delicious curry in 25 minutes!
Warning: Our chili recommendations are quite spicy, so you might want to cut your chilies in half or omit them altogether!
Trader Joe’s Thai Chicken Curry
Time: 25 Minutes
Trader Joe’s Thai Yellow Curry Sauce, 1 bottle
Trader Joe’s Thai Red Curry Sauce, 1 bottle
10 garlic cloves, chopped
2 shallots, sliced thin
2 serrano chilies, sliced
10 Thai chilies, sliced
1.5 lbs chicken thigh, cut into 1-inch pieces
5 heads baby bok choy or 1 large head bok choy, roughly chopped
1 bunch Thai basil or sweet basil, roughly chopped
4 green onions, chopped
3 keffir lime leaves, julienned (optional)
Steamed rice, to serve
Over medium heat, combine curry sauces in a large pan or dutch oven. Add garlic and shallots and cook, stirring for 2 minutes. Add chilies and chicken and cook, stirring for 5 minutes. Then add bok choy, basil, green onions, and keffir lime leaves (if using). Simmer over medium heat for about 10-15 minutes, until sauce has reduced to a curry consistency and the chicken is cooked through. Serve with steamed rice.