Serves 8


3lbs boneless, skinless chicken thighs, cleaned of fat and cut into small pieces

3 Tbs canola oil

3 carrots, sliced on an angle, 1/2" thick

3 celery stalks, sliced 1/2" thick

3 large shallots, chopped, about 1 cup

3 Tbs peeled and grated fresh ginger

3 large cloves of garlic, finely grated

4 tsp Spice Tree Organics Malaysian Curry

2 cups chicken stock

1 - 13.5oz/14oz can of coconut milk

1 Tbs cornstarch, optional to thicken curry



In a 6qt pot or dutch oven, heat 2 Tbs of the oil over medium high heat.  In batches, without crowding the pot, cook the chicken pieces on both sides until lightly browned, for about 3 minutes on each side.  Season with salt and pepper and remove to plate.  Repeat until all pieces have been browned.

Add the remaining tablespoon of oil to the pot and add the carrots and celery and sauté until slightly softened, about 5 minutes.  Add the shallots, and sauté about 2 minutes.  Add the ginger and garlic and sauté for 1 minute.  Add the curry blend and stir for 30 seconds.  Return the chicken to the pot along with juices that accumulated in the plate and pour in the chicken stock and coconut milk.  Stir and bring to a boil, with pot uncovered.  Once it reaches a boil, reduce flame to low and let simmer, uncovered, for 20 minutes.

To thicken sauce, spoon a ladle of the curry sauce out in a separate bowl and mix well with 1 tablespoon of corn starch.  Make sure the corn starch is fully incorporated.  Pour that mixture back into the pot and stir and let simmer for an additional 3 minutes to thicken the entire pot.  If an even thicker curry is desired you can repeat this process.

Serve alongside jasmine rice or white rice.