How to Cook Appetizing Thai Chicken Curry

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 Thai Chicken Curry is made in the slow cooker to give it that slow-simmered depth of flavor and you'll love every last bite of it! It cooks for hours in a deliciously seasoned coconut broth along with. Learn how to make Restaurabt Style Delectable and Nutritious 'Thai Chicken Curry' with our chef Smita Deo. You can have Thai Chicken Curry using 14 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Thai Chicken Curry

1. You need 2-3 tbsp of coconut oil.
2. Prepare 1 of med/large yellow onion, diced small.
3. You need 1-1 1/2 pound of boneless skinless chicken breasts or thighs diced.
4. It's 4 cloves of garlic, finely minced.
5. It's 1 tbsp of fresh ginger, finely chopped (Or 2-3 tsp. Ground Ginger).
6. Prepare 2 tsp of ground coriander.
7. You need 2 cans (13 oz) of coconut milk (Unsweetened).
8. You need 1 cup of shredded carrots.
9. It's 1-3 tbsp of Thai red curry paste.
10. You need 1 tsp of salt, or to taste.
11. Prepare 1/2 tsp of black pepper, or to taste.
12. You need 3 cups of fresh spinach leaves.
13. Prepare 1 tbsp of lime juice.
14. Prepare 1/4 cup of cilantro, finely chopped for garnish.

Thai chicken curry refers to dishes in Thai. This silky smooth Thai coconut chicken curry with warm spices and a bit of a kick is so simple to. 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.

Thai Chicken Curry step by step

1. 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.
2. Add the chicken and cook for about 5 minutes, or until chicken is done; flip and stir often to ensure even cooking.
3. Add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently.
4. 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..
5. 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..
6. Serve alone or over rice..

This Thai Yellow Chicken Curry is comfort food meets takeout at home. Or are those the same thing? Thai Gluten-Free Low Carb Chicken Thigh. 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!