Yuhong Tang’s chicken curry is a long-time favorite of the Noble community. She’s been cooking this dish for the International Luncheon since the event’s beginnings in 2012.
- 1 ½ to 2 pounds chicken breast, cut into thin slices
- 1 cup vegetable oil
- 1 teaspoon salt
- 3 tablespoons Thai curry paste
- 3 tablespoons sugar
- ½ cup slivered almonds or other nut (optional)
- 1 14-ounce can coconut cream
- 4 pieces citrus leaves such as kaffir lime, chopped (optional)
- Cooked white rice (for serving)
Yields: 8-10 servings
Step 1: Set the stove to high and heat the oil, salt and curry paste in a pan. Once the mixture becomes aromatic, add in the sugar. Continue to stir the mixture until it is slightly browned.
Step 2: Add the chicken to the pan and stir fry until half-cooked. If you choose to use nuts, stir them into the chicken mixture.
Step 3: Add coconut cream, mix and cover the pan with a lid. Turn the stove down to medium, and let the mixture simmer until the chicken is fully cooked.
Step 4: Turn the heat off on the stove. With the pan still on the stovetop, add salt to your preference and mix once more.
Step 5: Dish the curry into bowls with cooked, hot white rice. Top with citrus leaves, if desired. Enjoy!
Customize Your Curry
You can adjust the ingredients in this curry based on your preferences. Not crazy about spice? Turn down the heat by using less curry paste. Want a health-conscious variation? Reduce the amount of oil and use coconut milk instead of cream. You can also exchange almonds for any other nut, like pecan or cashew, or you can leave them out altogether.
Yuhong Tang, Ph.D., joined the Noble Research Institute 13 years ago after working at the Oklahoma Medical Research Institute (OMRF) for 2 1/2 years. While at OMRF, the China-native learned how to make this chicken curry from the mother of a Thai co-worker and friend. Today, Tang manages Noble’s Genomics Core Facility, which provides services to researchers who want to know the genetic code for individual plants and microbes.