Hello everybody, it is Louise, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, thai chicken curry. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Add chicken pieces and stir until they are coated. Add the lemongrass, fish sauce, sugar, kaffir lime leaves and coconut milk. 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 Chicken Curry is one of the most well liked of current trending meals in the world. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. Thai Chicken Curry is something that I have loved my whole life. They are fine and they look fantastic.
To get started with this recipe, we must first prepare a few ingredients. You can cook thai chicken curry using 18 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Thai Chicken Curry:
- Prepare 500 g chicken
- Take 200 ml coconut milk (or more)
- Make ready 50 g coriander
- Prepare 25 g basil leaves
- Get as per taste Kafir lime rind (or lemon rind)
- Prepare As needed Kafir lime leaves (optional)
- Make ready 250 g capsicum
- Get 250 g Thai brinjal (or regular brinjal cut into small pieces)
- Make ready 3 bird eye chilli (or regular hot green chilli)
- Get 1 teaspoon Shrimp paste(optional- I couldn’t source it)
- Prepare 2-3 tablespoons fish sauce
- Get 100 g babycorn
- Prepare 1 large onion
- Get 12-13 cloves garlic
- Make ready 1 stalk lemongrass
- Take to taste Salt
- Get as required Ground black pepper (optional)
- Prepare As required Lemon slice to garnish
You can go the distance and make your own Thai curry paste for maximum. A fast and easy Thai chicken curry with coconut milk loaded with exotic flavors and healthy vegetables that you can enjoy any day of the week. This Thai Chicken Curry is made in the slow cooker to give it that slow-simmered depth of flavor and you'll love every last bite of it! This is my favorite Thai Chicken Curry recipe.
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.
This Thai Chicken Curry is made in the slow cooker to give it that slow-simmered depth of flavor and you'll love every last bite of it! This is my favorite Thai Chicken Curry recipe. 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.
So that is going to wrap this up for this exceptional food thai chicken curry recipe. Thanks so much for your time. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
