This Thai chicken curry is bits of delicate chicken and brilliant vegetables, all stewed together in a coconut red curry sauce. A natively constructed rendition of the eatery most loved that is not difficult to make and tastes bona fide!
This Thai chicken curry has turned into a work day staple in my home. It has insignificant fixings, and is an extraordinary method to go through any extra vegetables you have close by. Add a side of steamed rice and you’ll have a simple supper that everybody will adore.
HOW DO YOU MAKE THAI CHICKEN CURRY?
This formula begins with chicken thighs, which are cut into pieces and seared in a skillet. Add onions, garlic and ginger to the cooked chicken, and cook until they’re mellowed. The following stage is to add the vegetables, then, at that point cook until they’re delicate. Add coconut milk and red curry glue to the dish, then, at that point let everything stew. Mix in flavors and new basil leaves, then, at that point serve the curry over rice and appreciate.
TIPS FOR THE PERFECT CURRY
- I utilize locally acquired jolted red curry glue as opposed to making my own. It has a lot of incredible character, and saves a huge load of planning time.
- Utilize full fat coconut milk in this dish. Light coconut milk will make the final result watery and not as delightful.
- Start your rice simultaneously as you start the curry, then, at that point all that will be done simultaneously.
- Try not to avoid the earthy colored sugar, it truly adjust the flavors in the dish.
- I like to utilize chicken thighs in this dish since they’re less inclined to dry out, and they have more character. That being said, you can utilize cut chicken bosom on the off chance that you like.
- Store any extra curry in the fridge for as long as 3 days.
- This formula calls for child corn, which arrives in a can and is found in the global food varieties walkway or canned vegetable passageway.
- I don’t suggest freezing this dish, as the sauce can turn sour and separate when defrosted.
- 1 tablespoon vegetable oil
- 1 1/4 pounds boneless skinless chicken thighs cut into bite sized pieces
- salt and pepper to taste
- 1/2 cup onion thinly sliced
- 2 teaspoons garlic minced
- 2 teaspoons ginger minced
- 1 red bell pepper seeded, cored and cut into strips
- 3 carrots peeled and thinly sliced
- 3 tablespoons Thai red curry paste
- 14 ounce can coconut milk full fat
- 1 1/2 teaspoons brown sugar
- 1/2 cup bamboo shoots
- 3/4 cup canned baby corn halved
- 1 tablespoon soy sauce
- 2 teaspoons lime juice
- 1 cup fresh basil leaves Thai basil if available, plus more for garnish
- steamed rice for serving
- Heat the vegetable oil in a large pan over medium high heat.
- Add the chicken to the pan in a single layer. Season the chicken with salt and pepper to taste. Cook for 4-5 minutes or until golden brown, stirring occasionally.
- Add the onion and cook for 3-4 minutes or until softened. Add the garlic and ginger and cook for 30 seconds.
- Add the carrots and bell peppers to the pan. Cook for 4-5 minutes or until softened. Season the vegetables with salt and pepper to taste.
- Add the curry paste to the pan and stir to combine. Cook for 1 minute.
- Pour the coconut milk into the pan. Add the brown sugar and stir to combine. Bring to a simmer.
- Add the bamboo shoots and baby corn to the pan and cook for 5 minutes.
- Remove the pot from the heat. Stir in the soy sauce, lime juice and basil leaves. Serve immediately over steamed rice. Garnish with additional basil if desired.
Calories: 456kcal | Carbohydrates: 15g | Protein: 31g | Fat: 31g | Saturated Fat: 23g | Cholesterol: 135mg | Sodium: 427mg | Potassium: 846mg | Fiber: 3g | Sugar: 7g | Vitamin A: 10106IU | Vitamin C: 46mg | Calcium: 74mg | Iron: 5mg