Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, thai chicken curry. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Thai Chicken Curry is one of the most popular of current trending foods in the world. It is appreciated by millions every day. It is easy, it is fast, it tastes delicious. Thai Chicken Curry is something that I’ve loved my whole life. They are fine and they look wonderful.
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.
To get started with this recipe, we must first prepare a few ingredients. You can have thai chicken curry using 18 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Thai Chicken Curry:
- Get chicken
- Make ready coconut milk (or more)
- Get coriander
- Make ready basil leaves
- Take Kafir lime rind (or lemon rind)
- Take Kafir lime leaves (optional)
- Get capsicum
- Prepare Thai brinjal (or regular brinjal cut into small pieces)
- Take bird eye chilli (or regular hot green chilli)
- Get Shrimp paste(optional- I couldn’t source it)
- Make ready fish sauce
- Get babycorn
- Make ready large onion
- Make ready garlic
- Get lemongrass
- Get Salt
- Make ready Ground black pepper (optional)
- Prepare Lemon slice to garnish
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. This Thai Yellow Chicken Curry is comfort food meets takeout at home. Or are those the same thing?
Instructions to make Thai Chicken Curry:
- Make a paste of the - Coriander, basil, chillies, garlic, half the capsicum, lime rind, lemongrass with salt
- Pressure cook the chicken for 2 whistles with salt and keep separately
- Chop the remaining capsicum, brinjal, babycorn and keep aside.
- Add coconut milk to a hot wok, followed by our green paste. Add two tablespoons of fish sauce.
- Cook the mix till it lightly browns and gives out a fragrant smell (you will know when)
- Add the boiled chicken along with the stock, and the cut up vegetables, some more coconut milk, tablespoon of fish sauce and cook till the brinjals and baby corn are done.
- Ready to serve, garnish with basil and a squeeze of lemon.
It's so good - especially if you treat yoself with the coconut cream instead of the usual coconut milk. My deliciously rich and aromatic Thai green chicken curry recipe with homemade curry paste. I'll show you how to make it mild or spicy with a vibrant creamy sauce. This silky smooth Thai coconut chicken curry with warm spices and a bit of a kick is so simple to. Authentic Thai green curry recipe from Pailin Chongchitnant of Hot Thai Kitchen!
So that’s going to wrap it up for this exceptional food thai chicken curry recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
