Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, dump & simmer thai style coconut chicken & veg curry. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
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Dump & Simmer Thai Style Coconut Chicken & Veg Curry is one of the most favored of current trending meals on earth. It is appreciated by millions every day. It is simple, it is fast, it tastes yummy. They are fine and they look wonderful. Dump & Simmer Thai Style Coconut Chicken & Veg Curry is something which I’ve loved my entire life.
To get started with this particular recipe, we must prepare a few components. You can have dump & simmer thai style coconut chicken & veg curry using 14 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Dump & Simmer Thai Style Coconut Chicken & Veg Curry:
- Prepare 2.5 pounds bone-in chicken pieces (or you can use 2 pounds boneless chicken thigh and/or breast pieces cut into big chunks)
- Take 1/2 a yellow onion cut into 1/2" slices
- Prepare 4 slices (about 1/8" thick) of fresh ginger root OR 1/4 teaspoon dried ginger powder
- Take 3 cloves garlic, smashed OR 1/3 teaspoon garlic powder
- Get 1 tomato, quartered
- Prepare 5 Kaffir lime leaves OR the zest of half a lime or lemon
- Get 15 basil leaves (Thai is preferable, but if you have some other kind, that's ok, too)
- Prepare juice of half a lime
- Prepare 1 (15 oz.) (or so) can of coconut milk
- Make ready Thai chilies to taste (you can sub crushed red chili flakes - start with 1/2 tsp. for moderate heat and adjust as you like)
- Make ready 2 teaspoons curry powder
- Prepare 2 Tablespoons fish sauce
- Take 1-2 teaspoons sugar
- Make ready 2-3 cups chopped veg to add later
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Steps to make Dump & Simmer Thai Style Coconut Chicken & Veg Curry:
- Dump all ingredients except for veg into a large pot or Dutch oven, and give it a few gentle stirs to incorporate.
- With the pot covered, bring the mixture to a boil over medium heat and let it boil for 2 to 3 minutes. This should take 10 to 12 minutes or so.
- Turn the heat down to low, and simmer the curry for 30 minutes, still covered.
- Stir in your veg, turn the heat back up to medium, and continue to cook for another 20 minutes or so, 10 minutes with the lid askew, and another 10 minutes completely uncovered. After the first 10 minutes is a good time to adjust the seasoning for salt and heat.
- That's it! Enjoy. :)
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