Hi, I’m Kate. Today, we’re going to make thai curry chicken recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I will make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Thai curry chicken Recipe
Thai curry chicken is one of the most favored of current trending meals on earth. It is enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. They’re fine and they look wonderful. Thai curry chicken is something which I have loved my whole life.
To get started with this recipe, we must prepare a few ingredients. You can cook thai curry chicken using 13 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Thai curry chicken:
- Make ready 2 cans coconut milk
- Take 2/3 pack Mae ploy yellow curry
- Prepare 1 puck palm sugar
- Prepare 1 red bell pepper
- Get 1 orange bell pepper
- Take 1 yellow bell pepper
- Prepare 2 medium onions
- Get 4 carrots
- Get 4 - 5 chicken breast or 8 - 10 boned chicken thighs
- Take 4 tablespoons fish sauce
- Prepare 2 tablespoons salt
- Prepare 2 tablespoons fresh cracked black pepper
- Make ready 3 tablespoons vegetable oil
Instructions to make Thai curry chicken:
- Cut chicken in to roughly 1.5 inch cubes
- Cut peppers in to strips removing seeds.
- Dice onions to 1.5 centimeter peices.
- Peel and cut carrots to half centimeter coins at a slight angle
- Add 1/2 of vegetable oil, onion, and carrots to medium heat pan. Brown until onions are starting to caramelize. Remove from pan and set aside.
- Add chicken, salt, and fresh cracked pepper. Fry chicken until staring to brown.
- Add remaining vegetable oil, curry paste, and 1/2 (2 table spoons) of fish sauce. Heat until curry paste starts to turn into a sauce and add 1 can of coconut milk.
- Simmer 5 minutes and add onions and carrots set aside earlier. Add palm sugar puck, simmer for about 10 minutes stirring occasionally making sure puck doesn’t burn.
- Add bell peppers and second can of coconut milk and remaining fish sauce. (2 tablespoons) simmers 10 to 15 minutes or until peppers are desired tenderness.
- Serve with any good rice. I prefer basmatti rice but any good rice will do. NOT INSTANT RICE!!!
So that is going to wrap this up with this distinctive dish thai curry chicken recipe. Thank you very much for reading. I’m sure you can make this at home. There is 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. Thanks again for reading. Let’s cook!
