Thai Chicken Curry. Find Deals on Thai Curry Chicken in Groceries on Amazon. Heat the oil in a large skillet over medium-high heat. Mix in the curry paste, zucchini, bell pepper, carrot and onion.

Thai Chicken Curry A swirl of coconut milk is added at the end which adds a rich, creamy texture for the ultimate Thai taste. In a small bowl, mix cornstarch and stock until smooth; stir into pan. Add coconut milk, lime juice, curry paste and soy sauce. You can have Thai Chicken Curry using 14 ingredients and 6 steps. Here is how you cook it.

Ingredients of Thai Chicken Curry

  1. It’s 2-3 tbsp of coconut oil.
  2. You need 1 of med/large yellow onion, diced small.
  3. Prepare 1-1 1/2 pound of boneless skinless chicken breasts or thighs diced.
  4. You need 4 cloves of garlic, finely minced.
  5. It’s 1 tbsp of fresh ginger, finely chopped (Or 2-3 tsp. Ground Ginger).
  6. You need 2 tsp of ground coriander.
  7. Prepare 2 cans (13 oz) of coconut milk (Unsweetened).
  8. You need 1 cup of shredded carrots.
  9. It’s 1-3 tbsp of Thai red curry paste.
  10. It’s 1 tsp of salt, or to taste.
  11. It’s 1/2 tsp of black pepper, or to taste.
  12. Prepare 3 cups of fresh spinach leaves.
  13. It’s 1 tbsp of lime juice.
  14. Prepare 1/4 cup of cilantro, finely chopped for garnish.

You can make this Thai Curry Chicken with chicken breasts or chicken thighs, or keep your entire household happy like both Jessica and I do by using a mix of both. The star flavor-maker in this Thai red chicken curry recipe is Thai red curry paste. Curry paste is available in the Asian food section of most major grocery stores or online here. Heat oil in a large heavy pot over medium heat.

Thai Chicken Curry instructions

  1. To a large skillet, add the oil, onion, and sauté over medium-high heat until the onion begins to soften about 5 minutes; stir intermittently.
  2. Add the chicken and cook for about 5 minutes, or until chicken is done; flip and stir often to ensure even cooking.
  3. Add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently.
  4. Add the coconut milk, carrots, Thai curry paste, salt, 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..
  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..
  6. Serve alone or over rice..

Add carrots, onion, and pepper and cook, stirring occasionally, until onion is. Reduce heat to a simmer and cook, stirring occasionally, until chicken is cooked through and potatoes are tender, about. Thai shrimp curry with butternut squash – another mind blowing quick dinner with tons of veggies. Eggplant vindaloo curry – vegan and meatless curry even carnivores will enjoy. How To Make Thai Chicken Curry Heat the oil over medium-low heat in a large nonstick pan.

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