Thai Chicken Curry. 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.
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!
A golden-hued Thai chicken curry simmered with individual spices, fresh herbs, and a hint of cinnamon.
You can cook Thai Chicken Curry using 18 ingredients and 7 steps. Here is how you achieve it.
Ingredients of Thai Chicken Curry
- You need 500 g of chicken.
- You need 200 ml of coconut milk (or more).
- You need 50 g of coriander.
- Prepare 25 g of basil leaves.
- Prepare as per taste of Kafir lime rind (or lemon rind).
- Prepare As needed of Kafir lime leaves (optional).
- It's 250 g of capsicum.
- You need 250 g of Thai brinjal (or regular brinjal cut into small pieces).
- Prepare 3 of bird eye chilli (or regular hot green chilli).
- Prepare 1 teaspoon of Shrimp paste(optional- I couldn’t source it).
- Prepare 2-3 tablespoons of fish sauce.
- It's 100 g of babycorn.
- Prepare 1 of large onion.
- You need 12-13 cloves of garlic.
- It's 1 stalk of lemongrass.
- It's to taste of Salt.
- Prepare as required of Ground black pepper (optional).
- Prepare As required of Lemon slice to garnish.
A swirl of coconut milk is added at the end which adds a rich. This Thai Yellow Chicken Curry is comfort food meets takeout at home. Or are those the same thing? It's so good - especially if you treat yoself with the coconut cream instead of the usual coconut milk.
Thai Chicken Curry instructions
- 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..
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. 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. A fast and easy Thai chicken curry with coconut milk loaded with exotic flavors and healthy vegetables that you can enjoy any day of the week.
