Easy preparing recipe Thai curry chicken with 16 ingredients and 11 stages of easy cooking, which is delicious perfect.
Without fail making ultimate Thai curry chicken easy, fast, practical.
How are you all, now you can present recipe Thai curry chicken with 16 ingredients and 11 steps. Below this is how to prepare, please observe carefully.
In cooking there are several levels that must be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 16 ingredients and 11 stages of easy cooking Thai curry chicken.
Ingredients for Thai curry chicken
Needed : coconut milk.
Prepare : Mae ploy yellow curry.
Needed : puck palm sugar (sub 1/3 cup golden brown sugar).
Needed : red bell pepper.
Prepare : orange bell pepper.
Needed : yellow bell pepper.
Needed : medium onions.
Prepare : carrots.
Needed : chicken breast or 8 - 10 boned chicken thighs.
Prepare : fish sauce.
Prepare : salt.
Needed : fresh cracked black pepper.
Needed : vegetable oil.
Prepare : med yellow potatoes.
Needed : bay leaves.
Prepare : lime juice.
If all basic ingredients Thai curry chicken it’s ready, We’re going into the cooking stage. Below is how to preparing with easy.
Stages Cooking Thai curry chicken
Cut chicken in to roughly 1.5 inch cubes.
Cut peppers in to strips removing seeds..
Dice onions to 1.5 centimeter peices..
Peel and cut carrots to half centimeter coins at a slight angle.
Peel and cut potatoes in to roughly 1 inch cubes. (White potatoes can subbed but yellow potatoes seem to hold up better.).
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..
Add chicken, salt, and fresh cracked pepper. Fry chicken until staring to brown..
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.
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..
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..
Serve with any GOOD RICE. I prefer Basmatti rice but any good rice will do. NOT INSTANT RICE!!!.
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