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Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, thai chicken curry. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
Thai Chicken Curry is one of the most popular of recent trending meals on earth. It is easy, it is fast, it tastes yummy. It’s appreciated by millions daily. Thai Chicken Curry is something which I have loved my whole life. They’re nice and they look wonderful.
Find Deals on Thai Chicken Curry in Groceries on Amazon. Heat the oil in a large skillet over medium-high heat. Mix in the curry paste, zucchini, bell pepper, carrot and onion. Cook and stir for a few minutes.
To get started with this recipe, we must 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:
- Make ready 500 g chicken
- Get 200 ml coconut milk (or more)
- Prepare 50 g coriander
- Get 25 g basil leaves
- Get as per taste Kafir lime rind (or lemon rind)
- Make ready As needed Kafir lime leaves (optional)
- Take 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)
- Make ready 1 teaspoon Shrimp paste(optional- I couldn’t source it)
- Take 2-3 tablespoons fish sauce
- Get 100 g babycorn
- Take 1 large onion
- Take 12-13 cloves garlic
- Take 1 stalk lemongrass
- Prepare to taste Salt
- Make ready as required Ground black pepper (optional)
- Prepare As required Lemon slice to garnish
You can make this Thai Curry Chicken with chicken breasts or chicken thighs, or keep your entire household happy like both Jessica and I do by using a mix of both. The star flavor-maker in this Thai red chicken curry recipe is Thai red curry paste. Curry paste is available in the Asian food section of most major grocery stores or online here. Heat oil in a large heavy pot over medium heat.
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.
Curry paste is available in the Asian food section of most major grocery stores or online here. Heat oil in a large heavy pot over medium heat. Add carrots, onion, and pepper and cook, stirring occasionally, until onion is. Reduce heat to a simmer and cook, stirring occasionally, until chicken is cooked through and potatoes are tender, about. Thai shrimp curry with butternut squash - another mind blowing quick dinner with tons of veggies.
So that is going to wrap this up with this exceptional food thai chicken curry recipe. Thanks so much for reading. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
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