Hey everyone, it’s Drew, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, thai curry chicken. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Thai curry chicken is one of the most popular of recent trending foods in the world. It is easy, it is fast, it tastes delicious. It is enjoyed by millions daily. Thai curry chicken is something which I’ve loved my entire life. They are fine and they look fantastic.

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. This Thai chicken curry is case in point. Stir the curry a few times while it cooks, to stop it sticking and to keep the chicken submerged.

To begin with this particular recipe, we must first prepare a few components. You can have thai curry chicken using 16 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Thai curry chicken:

1. Make ready 2 cans coconut milk
2. Take 2/3 pack Mae ploy yellow curry
3. Make ready 1 puck palm sugar (sub 1/3 cup golden brown sugar)
4. Get 1 red bell pepper
5. Prepare 1 orange bell pepper
6. Prepare 1 yellow bell pepper
7. Make ready 2 medium onions
8. Prepare 4 carrots
9. Get 4-5 chicken breast or 8 - 10 boned chicken thighs
10. Take 4 tablespoons fish sauce
11. Make ready 2 tablespoons salt
12. Prepare 2 tablespoons fresh cracked black pepper
13. Make ready 3 tablespoons vegetable oil
14. Make ready 4 med yellow potatoes
15. Make ready 2 bay leaves
16. Get 1 teaspoon lime juice

Thai chicken curry refers to dishes in Thai. 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! This is my favorite Thai Chicken Curry recipe. My deliciously rich and aromatic Thai green chicken curry recipe with homemade curry paste.

Steps to make Thai curry chicken:

1. Cut chicken in to roughly 1.5 inch cubes
2. Cut peppers in to strips removing seeds.
3. Dice onions to 1.5 centimeter peices.
4. Peel and cut carrots to half centimeter coins at a slight angle
5. Peel and cut potatoes in to roughly 1 inch cubes. (White potatoes can subbed but yellow potatoes seem to hold up better.)
6. 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.
7. Add chicken, salt, and fresh cracked pepper. Fry chicken until staring to brown.
8. Add remaining vegetable oil, curry paste, and half (2 table spoons) of fish sauce. Heat until curry paste starts to turn into a sauce. Add 1 can of coconut milk and 2 Bay leafs
9. Simmer 5 minutes, add potatoes, and onions and carrots set aside earlier. Add palm sugar puck, simmer for about 10 minutes stirring occasionally making sure puck doesn't burn.
10. Add bell peppers, second can of coconut milk, remaining fish sauce (2 tablespoons), and 1 teaspoon lime juice. Simmer for 10 to 15 minutes or until peppers are desired tenderness.
11. Serve with any GOOD RICE. I prefer Basmatti rice but any good rice will do. NOT INSTANT RICE!!!

This is my favorite Thai Chicken Curry recipe. 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. 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.

So that is going to wrap it up for this exceptional food thai curry chicken recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!