So Yummy Thai Chicken Curry must be one of my favorite food. I will give you simple recipe to make Thai Chicken Curry for my family. The chicken curry recipe prep is a breeze, and the final effect is deeply rewarding: a rich, not-too-spicy, yet-oh-so-flavorful thick coconut sauce that's brimming with ginger, garlic, and authentic Thai chicken curry flavor. Heat the oil in a large skillet over medium-high heat. Mix in the curry paste, zucchini, bell pepper, carrot and onion.
Easy Yummy Thai Chicken Curry
Whole chicken pieces, such as drumsticks, lend very tender results, and chunky wedges of potato round out the dish. In a small bowl, mix cornstarch and stock until smooth; stir into pan. Add coconut milk, lime juice, curry paste and soy sauce. You can simply cook Thai Chicken Curry in 14 ingredients and just 6 steps. Here is cooking guidance how you can easily make it.
|Approximately 2-3 tbsp of coconut oil.|
|It’s 1 of med/large yellow onion, diced small.|
|You need 1-1 1/2 pound of boneless skinless chicken breasts or thighs diced.|
|Prepare 4 cloves of garlic, finely minced.|
|About 1 tbsp of fresh ginger, finely chopped (Or 2-3 tsp. Ground Ginger).|
|Prepare 2 tsp of ground coriander.|
|Approximately 2 cans (13 oz) of coconut milk (Unsweetened).|
|It’s 1 cup of shredded carrots.|
|Prepare 1-3 tbsp of Thai red curry paste.|
|It’s 1 tsp of salt, or to taste.|
|It’s 1/2 tsp of black pepper, or to taste.|
|Prepare 3 cups of fresh spinach leaves.|
|It’s 1 tbsp of lime juice.|
|About 1/4 cup of cilantro, finely chopped for garnish.|
A few months ago I made Sweet Potato and Chickpea Coconut Curry and since then have fallen in love with all things Thai curry. This Thai Red Chicken Curry is incredibly delicious, so easy to make with bite size chicken pieces, snow peas and simmered in a red curry and coconut milk sauce. My love for Thai food knows no bounds. How To Make Thai Chicken Curry.
Cooking Step by Step
|To a large skillet, add the oil, onion, and sauté over medium-high heat until the onion begins to soften about 5 minutes; stir intermittently.|
|Add the chicken and cook for about 5 minutes, or until chicken is done; flip and stir often to ensure even cooking.|
|Add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently.|
|Add the coconut milk, carrots, Thai curry paste, salt, pepper, and stir to combine. Reduce the heat to medium, and allow mixture to gently boil for about 5 minutes, or until liquid volume has reduced as much as desired and thickens slightly..|
|Add the spinach, lime juice, and stir to combine. Cook until spinach has wilted and is tender, about 1-2 minutes. Add Cilantro or save for serving. Taste and add additional curry paste, salt, or pepper if needed..|
|Serve alone or over rice..|
Heat the oil over medium-low heat in a large nonstick pan. 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 flavour. I have eaten a fair share of curries at Canadian restaurants and I can assure you don't have to leave the house to enjoy a good curry served over the most perfect Instant Pot brown rice. This silky smooth Thai coconut chicken curry with warm spices and a bit of a kick is so simple to make at home.