Thai Chicken Curry

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

Introduce

Chef :

Jenny Lynn

Thai Chicken Curry

Ingredient

Food ration :

6 servings

Cooking time :

30 Minutes

2-3 tbsp

med/large yellow onion, diced small

1-1 1/2 pound

boneless skinless chicken breasts or thighs diced

4 cloves

fresh ginger, finely chopped (Or 1-2 tsp. Ground Ginger)

2 tsp

shredded carrots (I use a rotary cheese/veg grater)

1-3 tbsp

cilantro, finely chopped for garnish

Cooking instructions

* Step 1

Heat Oil in a Large Skillet over Medium to Medium High Heat. Add the chicken and cook for about 5 minutes, or until chicken is done; flip and stir often to ensure even cooking. Remove to a plate or bowl, and cover to keep warm.

* Step 2

Add more oil, if necessary, the add the onion. Sauté over Medium to Medium High Heat until the onion begins to soften about 5 minutes; stir intermittently. Add Carrots, and cook for another few minutes, stirring regularly.

* Step 3

Add the garlic, ginger, coriander, and cook for a few minutes, or until fragrant; stir frequently.

* Step 4

Add the coconut milk, Thai curry paste, salt, and 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. Add Chicken back to pan.

* Step 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.