Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, thai chicken curry. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
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, creamy texture for the ultimate Thai taste. Whole chicken pieces, such as drumsticks, lend very tender results, and chunky wedges of potato round out the dish.
Thai Chicken Curry is one of the most favored of recent trending foods on earth. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. They are fine and they look wonderful. Thai Chicken Curry is something which I’ve loved my entire life.
To get started with this particular recipe, we must prepare a few components. You can have thai chicken curry using 14 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Thai Chicken Curry:
- Take 2-3 tbsp coconut oil
- Make ready 1 med/large yellow onion, diced small
- Take 1-1 1/2 pound boneless skinless chicken breasts or thighs diced
- Take 4 cloves garlic, finely minced
- Take 1 tbsp fresh ginger, finely chopped (Or 2-3 tsp. Ground Ginger)
- Take 2 tsp ground coriander
- Make ready 2 cans (13 oz) coconut milk (Unsweetened)
- Get 1 cup shredded carrots
- Prepare 1-3 tbsp Thai red curry paste
- Prepare 1 tsp salt, or to taste
- Make ready 1/2 tsp black pepper, or to taste
- Get 3 cups fresh spinach leaves
- Get 1 tbsp lime juice
- Prepare 1/4 cup cilantro, finely chopped for garnish
Heat the oil over medium-low heat in a large nonstick pan. 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. 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.
Instructions to make Thai Chicken Curry:
- 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.
Think restaurant-quality chicken curry is only available for takeout? For more out-of-this-world Thai-inspired recipes, try my popular posts for Grilled Sweet and Spicy Thai Chicken Kabobs, Shrimp Pad Thai with Peanut Sauce, and Thai Coconut 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. Pour the coconut curry sauce over the chicken and vegetables and stir gently. Season with salt and pepper, as needed.
So that’s going to wrap this up for this exceptional food thai chicken curry recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
