Thai curry chicken
Thai curry chicken

Hello everybody, it is Louise, welcome to my recipe page. Today, we’re going to prepare a special dish, thai curry chicken. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

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.

Thai curry chicken is one of the most well liked of current trending foods on earth. It is appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. They’re fine and they look wonderful. Thai curry chicken is something which I’ve loved my whole life.

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

These Thai chicken curry recipes are fragrant, quick and easy that make a great alternative to a weekend take-away. You can go the distance and make your own Thai curry paste for maximum. 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.

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!!!

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. Thai Red Curry, like most Asian curries, has a great depth of flavour. The sauce flavour is complex, it Recipe VIDEO above. A Thai Red Curry with Chicken is one of the world's most popular curries!

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