Hello, I’m Elise. Today, we’re going to make thai curry chicken recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I’m gonna make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Thai curry chicken Recipe
Thai curry chicken is one of the most favored of recent trending foods on earth. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Thai curry chicken is something that I have loved my entire life. They are fine and they look wonderful.
To bewith this recipe, we have to first prepare a few components. You can have thai curry chicken using 13 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Thai curry chicken:
- Prepare 2 cans coconut milk
- Take 2/3 pack Mae ploy yellow curry
- Make ready 1 puck palm sugar
- Get 1 red bell pepper
- Prepare 1 orange bell pepper
- Take 1 yellow bell pepper
- Make ready 2 medium onions
- Get 4 carrots
- Make ready 4 - 5 chicken breast or 8 - 10 boned chicken thighs
- Prepare 4 tablespoons fish sauce
- Make ready 2 tablespoons salt
- Make ready 2 tablespoons fresh cracked black pepper
- Prepare 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 it up with this distinctive dish thai curry chicken recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Happy cooking.
