Thai Chicken Curry
Thai Chicken Curry

Hello everybody, it’s Louise, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, thai chicken curry. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

A golden-hued Thai chicken curry simmered with individual spices, fresh herbs, and a hint of cinnamon. A swirl of coconut milk is added at the end which adds a rich, creamy texture for the ultimate Thai taste. Whole chicken pieces, such as drumsticks, lend very tender results, and chunky wedges of potato round out the dish.

Thai Chicken Curry is one of the most favored of current trending foods in the world. It is easy, it is fast, it tastes yummy. It is appreciated by millions every day. They are nice and they look fantastic. Thai Chicken Curry is something which I have loved my entire life.

To begin with this recipe, we must prepare a few components. You can cook thai chicken curry using 14 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Thai Chicken Curry:
  1. Make ready 1 small Onion
  2. Take 1 stick Lemongrass
  3. Make ready 1 tbsp Oil
  4. Make ready 4 tsp Thai Curry paste (Red or Green)
  5. Prepare 4 large Boneless chicken breasts (cubes)
  6. Get 1 tbsp Fish Sauce
  7. Take 1 tsp Brown Sugar
  8. Get 1/2 cup Basil Leaves
  9. Make ready 1 can Coconut Milk
  10. Take 1 tsp Coriander
  11. Make ready Optional Veggies
  12. Make ready 1 each Red/Green Peppers
  13. Take 5 oz Bamboo shoots
  14. Get 1/2 cup Zucchini

Heat the oil over medium-low heat in a large nonstick pan. The chicken curry recipe prep is a breeze, and the final effect is deeply rewarding: a rich, not-too-spicy, yet-oh-so-flavorful thick coconut sauce that's brimming with ginger, garlic, and authentic Thai chicken curry flavor. When you read this Thai Chicken Curry recipe, you'll see how straightforward the steps are: Season and brown the. Combine the first five ingredients in a large skillet.

Instructions to make Thai Chicken Curry:
  1. Cut onions in slices. Thinly cut lemongrass.
  2. Sautee onion for 4 minutes. Add curry paste. Cook for a minute while stirring.
  3. Add chicken and stir until it is coated, and the outsides are cooked. Add lemongrass, fish sauce, brown sugar, basil leaves, and coconut milk. (Add other veggies)
  4. Bring to a boil then reduce heat. Simmer for 15 minutes, stirring every few minutes. Add Coriander. - Serve over rice.

Stir in vegetables; return to a boil. This Thai Red Chicken Curry is incredibly delicious, so easy to make with bite size chicken pieces, snow peas and simmered in a red curry and coconut milk sauce. A few months ago I made Sweet Potato and Chickpea Coconut Curry and since then have fallen in love with all things Thai curry. I have eaten a fair share of curries at Canadian restaurants and I can assure you don't have to leave the house to enjoy a good curry served over the most perfect Instant Pot brown rice. This silky smooth Thai coconut chicken curry with warm spices and a bit of a kick is so simple to make at home.

So that’s going to wrap it up for this special food thai chicken curry recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!