Thai Coconut Chicken Curry
Thai Coconut Chicken Curry

Hello everybody, it’s Jim, welcome to my recipe page. Today, I will show you a way to make a special dish, thai coconut chicken curry. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

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Thai Coconut Chicken Curry is one of the most well liked of recent trending foods in the world. It is simple, it is quick, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look fantastic. Thai Coconut Chicken Curry is something which I’ve loved my entire life.

To get started with this particular recipe, we have to first prepare a few components. You can cook thai coconut chicken curry using 17 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Thai Coconut Chicken Curry:
  1. Get 1 lb chicken breast or thigh, chopped into small chunks or whole chicken pieces
  2. Get 3 potatoes, chopped into chunks
  3. Make ready 1/4 cup fresh coriander for garnish
  4. Take 3 tbsp Madras curry powder
  5. Make ready 1 bay leaf
  6. Take 1 cinnamon stick
  7. Make ready 2 tsp cayenne pepper
  8. Prepare 1/2 cup onion minced or diced
  9. Take 1 red bell pepper diced
  10. Prepare 5 clove garlic minced
  11. Prepare 1 ginger, thumb-sized, grated
  12. Prepare 1/2 cup chicken stock
  13. Prepare 1 1/2 tbsp tomato puree or ketchup
  14. Take 1 can thick coconut milk or cream
  15. Get 3 tbsp fish sauce
  16. Make ready 2 tbsp sugar
  17. Take 2 tbsp vegetable oil for frying

Heat a wok or deep frying pan over medium-high heat. Drizzle in the oil and swirl around, then add the curry paste. How to Make Thai Chicken Coconut Curry In a large deep-sided skillet or dutch oven, melt the coconut oil over medium heat. Stir in lime juice, fish sauce, sugar and sugar snap peas.

Instructions to make Thai Coconut Chicken Curry:
  1. Place wok over medium-high heat. Add curry powder, bay leaf, cinnamon stick, and cayenne. Dry fry for 1-2 mins until lightly toasted and fragrant.
  2. Add 2 Tbsp. oil, plus the onions, red pepper, garlic, and ginger. Also add a few Tbsp. of the chicken stock - enough to keep ingredient frying nicely. Stir-fry 1 minute.
  3. Add the chicken and potatoes, stir-frying 1 minute to coat with the spices.
  4. Add remaining stock plus ketchup, stirring well to combine. Finally, add the coconut milk, fish sauce, and sugar.
  5. Bring to a boil, then cover and reduce to simmer for 15 minutes or until cooked.
  6. When chicken is cooked and tender, taste-test the curry for saltiness and flavor, adding more fish sauce as needed until desired flavor/salt level is achieved. Also add more cayenne, chili sauce, or fresh-cut chilies if you prefer it spicier. If it's too spicy, add more coconut milk or a little plain yogurt. Add a little more sugar if it's too sour for your taste.
  7. Sprinkle coriander and enjoy with rice!

How to Make Thai Chicken Coconut Curry In a large deep-sided skillet or dutch oven, melt the coconut oil over medium heat. Stir in lime juice, fish sauce, sugar and sugar snap peas. I also serve it with a garnish of sesame seeds or chopped cashews. The sauce is still rather thin but I still enjoy it over jasmine rice. In a large wok or pan add the oil and curry paste over medium to high heat.

So that is going to wrap it up with this exceptional food thai coconut chicken curry recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!