Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, we’re going to prepare a special dish, thai chicken curry. One of my favorites. For mine, I am going to 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 current trending meals on earth. It is simple, it is fast, it tastes yummy. It is appreciated by millions daily. They’re fine and they look fantastic. Thai Chicken Curry is something which I’ve loved my whole life.
To begin with this particular recipe, we must prepare a few ingredients. 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:
- Make ready 2-3 tbsp coconut oil
- Take 1 med/large yellow onion, diced small
- Get 1-1 1/2 pound boneless skinless chicken breasts or thighs diced
- Prepare 4 cloves garlic, finely minced
- Prepare 1 tbsp fresh ginger, finely chopped (Or 2-3 tsp. Ground Ginger)
- Make ready 2 tsp ground coriander
- Take 2 cans (13 oz) coconut milk (Unsweetened)
- Make ready 1 cup shredded carrots
- Make ready 1-3 tbsp Thai red curry paste
- Make ready 1 tsp salt, or to taste
- Take 1/2 tsp black pepper, or to taste
- Prepare 3 cups fresh spinach leaves
- Get 1 tbsp lime juice
- Take 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. When you read this Thai Chicken Curry recipe, you'll see how straightforward the steps are: Season and brown the. Combine the first five ingredients in a large skillet.
Steps 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.
Stir in vegetables; return to a boil. 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. A few months ago I made Sweet Potato and Chickpea Coconut Curry and since then have fallen in love with all things Thai curry. 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.
So that’s going to wrap this up with this special food thai chicken curry recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
