Recipe: Delicious Simple Thai Chicken Curry

Simple Thai Chicken Curry. 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. Heat the oil in a large pan on high and brown chicken all over.

Simple Thai Chicken Curry Usually I don't think any homemade recipes can come even close to a restaurant version, but this is the best one I've ever had. I can never quite decide if I love Indian or Thai food better. 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. You can have Simple Thai Chicken Curry using 11 ingredients and 6 steps. Here is how you cook that.

Ingredients of Simple Thai Chicken Curry

  1. You need 500 grams of chicken breasts.
  2. It’s 1 of Medium onion, diced.
  3. You need 4 tbsp of Green Thai curry paste.
  4. Prepare 250 grams of mushrooms, sliced.
  5. It’s 350 grams of baby marrow, sliced into wheels.
  6. You need 4 clove of garlic cloves, crushed.
  7. It’s 1 of chicken stock.
  8. It’s 3 tbsp of chicken spice.
  9. You need 1 can of coconut cream.
  10. It’s 2 tbsp of butter.
  11. Prepare 1 packages of Pad Thai Noodles (optional).

This silky smooth Thai coconut chicken curry with warm spices and a bit of a kick is so simple to make at home. This is a quick and easy curry stir-fry made with chicken, zucchini, red bell pepper and carrot. Coconut milk and curry paste make an irresistible sauce. 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.

Simple Thai Chicken Curry instructions

  1. Cut the chicken into strips, spice with chicken spice, and set aside.
  2. Heat the butter, and fry the onions, garlic, until translucent.
  3. Add the mushrooms and chicken, and fry until chicken is no longer pink (about 5-10mins)..
  4. Add the baby marrow, chicken stock, Thai green curry paste, and coconut cream, and bring to boil. (You can reduce the amount of curry paste, depending on how hot you enjoy your food)..
  5. Reduce heat, and simmer for about 15-20mins on low heat, stirring regularly. If need be, extra curry paste can be added for a stronger flavour.
  6. Remove from heat and serve on a bed of Pad Thai Noodles.

My love for Thai food knows no bounds. 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 flavour. The changes I made marinated chicken and left for an hour and then sealed it using a tbsp of oil in a fry pan, left to cool and draw out all liquid from the chicken, then drained the chicken and added to the curry I used coconut milk from a can, seperated the thick cream and kept aside. Heat the oil over medium-low heat in a large nonstick pan.

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