Thai Chicken Curry
Thai Chicken Curry

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a special dish, thai chicken curry. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Thai Chicken Curry is one of the most well liked of current trending meals in the world. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. They’re fine and they look wonderful. Thai Chicken Curry is something that I’ve loved my entire life.

Add chicken pieces and stir until they are coated. Add the lemongrass, fish sauce, sugar, kaffir lime leaves and coconut milk. This Thai chicken curry is case in point.

To begin with this particular recipe, we must first prepare a few ingredients. You can have thai chicken curry using 18 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Thai Chicken Curry:
  1. Take 500 g chicken
  2. Prepare 200 ml coconut milk (or more)
  3. Make ready 50 g coriander
  4. Take 25 g basil leaves
  5. Make ready as per taste Kafir lime rind (or lemon rind)
  6. Get As needed Kafir lime leaves (optional)
  7. Make ready 250 g capsicum
  8. Get 250 g Thai brinjal (or regular brinjal cut into small pieces)
  9. Prepare 3 bird eye chilli (or regular hot green chilli)
  10. Make ready 1 teaspoon Shrimp paste(optional- I couldn’t source it)
  11. Take 2-3 tablespoons fish sauce
  12. Get 100 g babycorn
  13. Take 1 large onion
  14. Take 12-13 cloves garlic
  15. Prepare 1 stalk lemongrass
  16. Take to taste Salt
  17. Make ready as required Ground black pepper (optional)
  18. Get As required Lemon slice to garnish

A swirl of coconut milk is added at the end which adds a rich. This Thai Yellow Chicken Curry is comfort food meets takeout at home. Or are those the same thing? It's so good - especially if you treat yoself with the coconut cream instead of the usual coconut milk.

Steps to make Thai Chicken Curry:
  1. Make a paste of the - Coriander, basil, chillies, garlic, half the capsicum, lime rind, lemongrass with salt
  2. Pressure cook the chicken for 2 whistles with salt and keep separately
  3. Chop the remaining capsicum, brinjal, babycorn and keep aside.
  4. Add coconut milk to a hot wok, followed by our green paste. Add two tablespoons of fish sauce.
  5. Cook the mix till it lightly browns and gives out a fragrant smell (you will know when)
  6. Add the boiled chicken along with the stock, and the cut up vegetables, some more coconut milk, tablespoon of fish sauce and cook till the brinjals and baby corn are done.
  7. Ready to serve, garnish with basil and a squeeze of lemon.

This Thai Chicken Curry is made in the slow cooker to give it that slow-simmered depth of flavor and you'll love every last bite of it! It cooks for hours in a deliciously seasoned coconut broth along with. Authentic Thai green curry recipe from Pailin Chongchitnant of Hot Thai Kitchen! A fast and easy Thai chicken curry with coconut milk loaded with exotic flavors and healthy vegetables that you can enjoy any day of the week. This silky smooth Thai coconut chicken curry with warm spices and a bit of a kick is so simple to.

So that’s going to wrap it up for this exceptional food thai chicken curry recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!