Thai Chicken Curry
Thai Chicken Curry

Hey everyone, it is Brad, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, thai chicken curry. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

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.

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

To get started with this particular recipe, we have to first prepare a few components. You can cook 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. Prepare 500 g chicken
  2. Take 200 ml coconut milk (or more)
  3. Prepare 50 g coriander
  4. Prepare 25 g basil leaves
  5. Take as per taste Kafir lime rind (or lemon rind)
  6. Take As needed Kafir lime leaves (optional)
  7. Take 250 g capsicum
  8. Take 250 g Thai brinjal (or regular brinjal cut into small pieces)
  9. Get 3 bird eye chilli (or regular hot green chilli)
  10. Get 1 teaspoon Shrimp paste(optional- I couldn’t source it)
  11. Make ready 2-3 tablespoons fish sauce
  12. Take 100 g babycorn
  13. Make ready 1 large onion
  14. Make ready 12-13 cloves garlic
  15. Take 1 stalk lemongrass
  16. Get to taste Salt
  17. Get as required Ground black pepper (optional)
  18. Take 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.

Instructions 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 with this special food thai chicken curry recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!