Chicken Curry with Dried Apricots

Lately, I've been experimenting with thai cooking, which often involves a lot of curries. No curry dish ever tastes the same; there is green curry, red curry, curry powder, some dishes use coconut milk, etc… and the options are endless! I’ve tried to cook curry chicken maybe 4 times all completely different recipes… and this was by far my favorite curry recipe and is going right in my recipe collection. This had a touch of sweetness from the dried apricots and coconut milk, heat from the red thai curry paste, and nice freshness from the cilantro. This was such a great balance of flavors, because quite frankly sometimes I think curry can be overwhelming flavor-wise. This was quite saucy which I loved because it tasted fabulous spooned over brown rice (would be delicious over couscous as well!)

I cooked this meal for myself and two of my friends, and we polished off EVERYTHING. Usually when I cook there are plenty of leftovers, but with this we couldn’t help ourselves to get seconds and a bit more for some thirds… and I thought about licking my plate to get all the yummy sauce. I didn’t lick my plate this time… but there’s no telling what I would have done if I was by myself.