Thai Coconut Chicken Curry
Thai Coconut Chicken Curry

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, thai coconut chicken curry. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Thai Coconut Chicken Curry is one of the most popular of recent trending meals on earth. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. They are fine and they look wonderful. Thai Coconut Chicken Curry is something which I have loved my whole life.

Low-cal, low-carb, and HEALTHY but tastes like comfort food!! A few months ago I made Sweet Potato and Chickpea Coconut Curry and since then have fallen in love with all things Thai curry. Pour olive oil into the skillet and add onion. Pour the coconut curry sauce over the chicken and vegetables and stir gently.

To begin with this particular recipe, we must prepare a few ingredients. You can have 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. Make ready 1 lb chicken breast or thigh, chopped into small chunks or whole chicken pieces
  2. Get 3 potatoes, chopped into chunks
  3. Prepare 1/4 cup fresh coriander for garnish
  4. Prepare 3 tbsp Madras curry powder
  5. Get 1 bay leaf
  6. Get 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. Take 5 clove garlic minced
  11. Get 1 ginger, thumb-sized, grated
  12. Prepare 1/2 cup chicken stock
  13. Get 1 1/2 tbsp tomato puree or ketchup
  14. Prepare 1 can thick coconut milk or cream
  15. Take 3 tbsp fish sauce
  16. Get 2 tbsp sugar
  17. Get 2 tbsp vegetable oil for frying

Place all curry paste ingredients in your food processor or blender. Heat a wok or deep frying pan over medium-high heat. Drizzle in the oil and swirl around, then add the curry paste. This Thai chicken curry is case in point.

Steps 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!

Drizzle in the oil and swirl around, then add the curry paste. This Thai chicken curry is case in point. In developing the recipe, the biggest challenge was figuring out the best way to cook the chicken. Stir in lime juice, fish sauce, sugar and sugar snap peas. It's packed with delicious flavors and is the perfect weeknight dinner.

So that’s going to wrap it up with this special food thai coconut chicken curry recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!