Thai Chicken Curry
Thai Chicken Curry

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a special dish, thai chicken curry. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

This is a quick and easy curry stir-fry made with chicken, zucchini, red bell pepper and carrot. Coconut milk and curry paste make an irresistible sauce. 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, creamy texture for the ultimate Thai taste.

Thai Chicken Curry is one of the most popular of recent trending foods in the world. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look fantastic. Thai Chicken Curry is something that I’ve loved my entire life.

To begin with this recipe, we must prepare a few ingredients. You can have thai chicken curry using 14 ingredients and 6 steps. Here is how you cook that.

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

Heat oil in a large heavy pot over medium heat. 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.

Steps to make Thai Chicken Curry:
  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.

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. Low-cal, low-carb, and HEALTHY but tastes like comfort food!!

So that is going to wrap it up with this special food thai chicken curry recipe. Thank you very much for your time. I’m sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!