Hey everyone, it’s Brad, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, thai curry chicken. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Stir the curry a few times while it cooks, to stop it sticking and to keep the chicken submerged. Learn how to make Restaurabt Style Delectable and Nutritious 'Thai Chicken Curry' with our chef Smita Deo. Thai chicken curry refers to dishes in Thai. A golden-hued Thai chicken curry simmered with individual spices, fresh herbs, and a hint of cinnamon.

Thai curry chicken is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. They are nice and they look wonderful. Thai curry chicken is something that I’ve loved my entire life.

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

The ingredients needed to make Thai curry chicken:

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

Reviews for: Photos of Thai Curry Chicken. Thai Curry Chicken. this link is to an external site that may or may not meet accessibility guidelines. 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.

Instructions 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!!!

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.

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