Hey everyone, it’s me, Dave, welcome to our recipe site. Today, we’re going to make a distinctive dish, thai chicken curry. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Thai Chicken Curry is one of the most popular of recent trending foods in the world. It is simple, it is quick, it tastes yummy. It is appreciated by millions daily. They are nice and they look fantastic. Thai Chicken Curry is something which I’ve loved my whole life.
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.
To begin with this particular recipe, we have to prepare a few components. You can cook thai chicken curry using 18 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Thai Chicken Curry:
- Prepare 500 g chicken
- Prepare 200 ml coconut milk (or more)
- Get 50 g coriander
- Make ready 25 g basil leaves
- Make ready as per taste Kafir lime rind (or lemon rind)
- Get As needed Kafir lime leaves (optional)
- Get 250 g capsicum
- Take 250 g Thai brinjal (or regular brinjal cut into small pieces)
- Take 3 bird eye chilli (or regular hot green chilli)
- Get 1 teaspoon Shrimp paste(optional- I couldn’t source it)
- Take 2-3 tablespoons fish sauce
- Make ready 100 g babycorn
- Get 1 large onion
- Get 12-13 cloves garlic
- Make ready 1 stalk lemongrass
- Prepare to taste Salt
- Get as required Ground black pepper (optional)
- Get As required Lemon slice to garnish
Add carrots, onion, and pepper and cook, stirring occasionally. How To Make Thai Chicken Curry. 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.
Instructions 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.
When you read this Thai Chicken Curry recipe, you'll see how straightforward the steps are: Season and brown the. 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 exceptional food thai chicken curry recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
