Thai curry chicken
Thai curry chicken

Hey everyone, it is John, welcome to my recipe page. Today, we’re going to make a special dish, thai curry chicken. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Thai curry chicken is one of the most well liked of recent trending foods on earth. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look fantastic. Thai curry chicken is something that I have loved my entire life.

Stir the curry a few times while it cooks, to stop it sticking and to keep the chicken submerged. This Thai chicken curry is case in point. Learn how to make Restaurabt Style Delectable and Nutritious 'Thai Chicken Curry' with our chef Smita Deo. Thai chicken curry refers to dishes in Thai.

To begin with this particular recipe, we have to first prepare a few components. You can cook thai curry chicken using 16 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Thai curry chicken:
  1. Get 2 cans coconut milk
  2. Get 2/3 pack Mae ploy yellow curry
  3. Take 1 puck palm sugar (sub 1/3 cup golden brown sugar)
  4. Take 1 red bell pepper
  5. Prepare 1 orange bell pepper
  6. Take 1 yellow bell pepper
  7. Take 2 medium onions
  8. Take 4 carrots
  9. Get 4-5 chicken breast or 8 - 10 boned chicken thighs
  10. Get 4 tablespoons fish sauce
  11. Make ready 2 tablespoons salt
  12. Prepare 2 tablespoons fresh cracked black pepper
  13. Make ready 3 tablespoons vegetable oil
  14. Make ready 4 med yellow potatoes
  15. Take 2 bay leaves
  16. Prepare 1 teaspoon lime juice

A swirl of coconut milk is added at the end which adds a rich, creamy texture for the. 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 curry chicken:
  1. Cut chicken in to roughly 1.5 inch cubes
  2. Cut peppers in to strips removing seeds.
  3. Dice onions to 1.5 centimeter peices.
  4. Peel and cut carrots to half centimeter coins at a slight angle
  5. Peel and cut potatoes in to roughly 1 inch cubes. (White potatoes can subbed but yellow potatoes seem to hold up better.)
  6. Add 1/2 of vegetable oil, onion, and carrots to medium heat pan. Brown until onions are starting to caramelize. Remove from pan and set aside.
  7. Add chicken, salt, and fresh cracked pepper. Fry chicken until staring to brown.
  8. Add remaining vegetable oil, curry paste, and half (2 table spoons) of fish sauce. Heat until curry paste starts to turn into a sauce. Add 1 can of coconut milk and 2 Bay leafs
  9. Simmer 5 minutes, add potatoes, and onions and carrots set aside earlier. Add palm sugar puck, simmer for about 10 minutes stirring occasionally making sure puck doesn't burn.
  10. Add bell peppers, second can of coconut milk, remaining fish sauce (2 tablespoons), and 1 teaspoon lime juice. Simmer for 10 to 15 minutes or until peppers are desired tenderness.
  11. Serve with any GOOD RICE. I prefer Basmatti rice but any good rice will do. NOT INSTANT RICE!!!

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. Make this savory chicken dish with Thai green curry paste, available in Asian markets, for a fast weeknight dinner. Tender boneless, skinless chicken pieces simmer in a sauce flavored with coconut. These Thai chicken curry recipes are fragrant, quick and easy that make a great alternative to a weekend take-away.

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