Thai Chicken Curry
Thai Chicken Curry

Hey everyone, it’s me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, thai chicken curry. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Add chicken pieces and stir until they are coated. Add the lemongrass, fish sauce, sugar, kaffir lime leaves and coconut milk. This Thai chicken curry is case in point.

Thai Chicken Curry is one of the most well liked of current trending meals on earth. It is enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. Thai Chicken Curry is something that I’ve loved my entire life. They’re fine and they look wonderful.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook thai chicken curry using 14 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Thai Chicken Curry:
  1. Make ready 2-3 tbsp coconut oil
  2. Take 1 med/large yellow onion, diced small
  3. Prepare 1-1 1/2 pound boneless skinless chicken breasts or thighs diced
  4. Get 4 cloves garlic, finely minced
  5. Take 1 tbsp fresh ginger, finely chopped (Or 2-3 tsp. Ground Ginger)
  6. Take 2 tsp ground coriander
  7. Prepare 2 cans (13 oz) coconut milk (Unsweetened)
  8. Prepare 1 cup shredded carrots
  9. Make ready 1-3 tbsp Thai red curry paste
  10. Prepare 1 tsp salt, or to taste
  11. Make ready 1/2 tsp black pepper, or to taste
  12. Take 3 cups fresh spinach leaves
  13. Prepare 1 tbsp lime juice
  14. Prepare 1/4 cup cilantro, finely chopped for garnish

You can go the distance and make your own Thai curry paste for maximum. This silky smooth Thai coconut chicken curry with warm spices and a bit of a kick is so simple to. A golden-hued Thai chicken curry simmered with individual spices, fresh herbs, and a hint of cinnamon. A swirl of coconut milk is added at the end which adds a rich.

Instructions to make Thai Chicken Curry:
  1. 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
  2. Add the chicken and cook for about 5 minutes, or until chicken is done; flip and stir often to ensure even cooking
  3. Add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently
  4. 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.
  5. 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.
  6. Serve alone or over rice.

Authentic Thai green curry recipe from Pailin Chongchitnant of Hot Thai Kitchen! Thai Gluten-Free Low Carb Chicken Thigh. This easy green curry is made with chicken, coconut milk, fresh herbs, and lime. You'll have a stunning dish to admire, smell, and taste! Make this savory chicken dish with Thai green curry paste, available in Asian markets, for a fast weeknight dinner.

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