Thai Chicken Curry
Thai Chicken Curry

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, thai chicken curry. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Thai Chicken Curry is one of the most popular of current trending foods on earth. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. They are fine and they look fantastic. Thai Chicken Curry is something that I have loved my whole 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 recipe, we must first prepare a few ingredients. You can cook thai chicken curry using 18 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Thai Chicken Curry:
  1. Get 500 g chicken
  2. Make ready 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. Prepare As needed Kafir lime leaves (optional)
  7. Prepare 250 g capsicum
  8. Prepare 250 g Thai brinjal (or regular brinjal cut into small pieces)
  9. Prepare 3 bird eye chilli (or regular hot green chilli)
  10. Get 1 teaspoon Shrimp paste(optional- I couldn’t source it)
  11. Prepare 2-3 tablespoons fish sauce
  12. Take 100 g babycorn
  13. Make ready 1 large onion
  14. Make ready 12-13 cloves garlic
  15. Make ready 1 stalk lemongrass
  16. Get to taste Salt
  17. Take as required Ground black pepper (optional)
  18. Make ready 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 this up with this exceptional food thai chicken curry recipe. Thank you very much for your time. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!