Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, thai chicken curry. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.
This is a quick and easy curry stir-fry made with chicken, zucchini, red bell pepper and carrot. Coconut milk and curry paste make an irresistible sauce. A golden-hued Thai chicken curry simmered with individual spices, fresh herbs, and a hint of cinnamon.
Thai Chicken Curry is one of the most well liked of current trending meals in the world. It is appreciated by millions every day. It is easy, it’s fast, it tastes yummy. They’re nice and they look wonderful. Thai Chicken Curry is something that I’ve loved my whole life.
To get started with this recipe, we have to prepare a few components. You can have thai chicken curry using 18 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Thai Chicken Curry:
- Make ready 500 g chicken
- Get 200 ml coconut milk (or more)
- Make ready 50 g coriander
- Get 25 g basil leaves
- Prepare as per taste Kafir lime rind (or lemon rind)
- Prepare As needed Kafir lime leaves (optional)
- Prepare 250 g capsicum
- Prepare 250 g Thai brinjal (or regular brinjal cut into small pieces)
- Take 3 bird eye chilli (or regular hot green chilli)
- Make ready 1 teaspoon Shrimp paste(optional- I couldn’t source it)
- Make ready 2-3 tablespoons fish sauce
- Take 100 g babycorn
- Get 1 large onion
- Prepare 12-13 cloves garlic
- Get 1 stalk lemongrass
- Get to taste Salt
- Take as required Ground black pepper (optional)
- Get As required Lemon slice to garnish
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. A few months ago I made Sweet Potato and Chickpea Coconut Curry and since then have fallen in love with all things Thai curry.
Steps to make Thai Chicken Curry:
- Make a paste of the - Coriander, basil, chillies, garlic, half the capsicum, lime rind, lemongrass with salt
- Pressure cook the chicken for 2 whistles with salt and keep separately
- Chop the remaining capsicum, brinjal, babycorn and keep aside.
- Add coconut milk to a hot wok, followed by our green paste. Add two tablespoons of fish sauce.
- Cook the mix till it lightly browns and gives out a fragrant smell (you will know when)
- 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.
- Ready to serve, garnish with basil and a squeeze of lemon.
Pour the coconut curry sauce over the chicken and vegetables and stir gently. Season with salt and pepper, as needed. Think restaurant-quality chicken curry is only available for takeout? For more out-of-this-world Thai-inspired recipes, try my popular posts for Grilled Sweet and Spicy Thai Chicken Kabobs, Shrimp Pad Thai with Peanut Sauce, and Thai Coconut Curry. In a large wok or pan add the oil and curry paste over medium to high heat.
So that’s going to wrap this up for this exceptional food thai chicken curry recipe. Thank you very much for reading. I am sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
