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Home Thai Thai curry chicken

Thai curry chicken

Name: How to cook Thai curry chicken - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 to 6 servings
Cuisine: Us

Introduce

Chef :

Fubar121

Thai curry chicken

Very simple and delicious recipe with a slightly spicy burn. Shared with me by my good friend Phimpo. Everyone loves it and asks for more!

Ingredient

Food ration :

4 to 6 servings

Cooking time :

40 minutes

2 cans

coconut milk

2/3 pack

Mae ploy yellow curry

puck palm sugar (sub 1/3 cup golden brown sugar)

red bell pepper

orange bell pepper

yellow bell pepper

medium onions

carrots

4-5

chicken breast or 8 - 10 boned chicken thighs

4 tablespoons

fish sauce

2 tablespoons

salt

2 tablespoons

fresh cracked black pepper

3 tablespoons

vegetable oil

med yellow potatoes

bay leaves

1 teaspoon

lime juice

Cooking instructions

* Step 1

Cut chicken in to roughly 1.5 inch cubes

* Step 2

Cut peppers in to strips removing seeds.

* Step 3

Dice onions to 1.5 centimeter peices.

* Step 4

Peel and cut carrots to half centimeter coins at a slight angle

* Step 5

Peel and cut potatoes in to roughly 1 inch cubes. (White potatoes can subbed but yellow potatoes seem to hold up better.)

* Step 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.

* Step 7

Add chicken, salt, and fresh cracked pepper. Fry chicken until staring to brown.

* Step 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

* Step 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.

* Step 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.