Best Ever Thai Chicken Curry Recipes

THAI CHICKEN CURRY

Steps:

• Heat sesame oil over medium heat in a large saucepan. Saute onion and garlic in the hot oil until garlic begins to brown, 3 to 4 minutes. Add potatoes, carrots, curry paste, ginger, fish sauce, chile paste, and coriander; stir until evenly coated and well mixed.
• Stir coconut milk and 1/2 cup water into the saucepan. Season with salt and pepper. Cover, reduce heat to low, and simmer for 10 minutes. Stir in chicken, zucchini, and bell pepper. Continue to simmer, covered, until chicken is no longer pink in the center, about 5 minutes more.
• Dissolve cornstarch in remaining 1/2 cup water in a small bowl; stir into the simmering mixture. Uncover, raise heat to high, and bring to a boil. Continue to boil for 3 to 4 minutes. Remove from heat. Stir in cilantro and lime juice just prior to serving.

THAI CHICKEN CURRY RECIPE

Steps:

• Warm a medium-sized pot over medium-high heat. Add oil and swirl around to coat the bottom, then add onion, galangal or ginger, garlic, and chile. Stir-fry 1 to 2 minutes to release the fragrance.
• Add the white wine . Simmer over medium-high heat 5 minutes to burn off alcohol. Then add the chicken stock, fish sauce, cumin seed, turmeric, coriander, and lime leaves or bay leaves. Stir well.
• Add chicken pieces. When the curry returns to boiling, reduce heat to medium, or until you get a nice simmer. Simmer 10 minutes.
• Add potatoes and cover 3/4 with a lid. Continue simmering another 20 minutes, or until chicken is tender and coming away from the bone and potatoes are cooked.
• Reduce heat to low. Add 1/3 can coconut milk and cinnamon stick (if using) and give the curry a gentle stir. Taste-test for spice and depth of flavor. If not flavorful or salty enough, add more fish sauce, 1 teaspoon at a time, until the desired flavor is reached. If too spicy or salty, add more coconut milk.
• Serve with the fresh coriander sprinkled over and Thai jasmine-scented rice on the side.

THAI YELLOW CHICKEN CURRY

Steps:

• Heat oil in a skillet over medium-high heat. Stir curry paste into oil until smooth. Add chicken; stir to coat each piece.
• Pour 1 can coconut milk into skillet and stir until curry paste is completely dissolved and begins to bubble, 3 to 5 minutes. Pour remaining coconut milk, chicken stock, onion, potatoes, and chile peppers into curry paste mixture. Bring to a boil, reduce heat to low, and simmer until potatoes are tender, about 25 minutes. Remove from heat.
• Stir fish sauce into chicken curry mixture just before serving.

THE BEST THAI RED CHICKEN CURRY RECIPE

Steps:

• Heat the oil in a large saucepan over medium and cook the onion for 5 minutes.
• Add the curry paste and garlic then cook, stirring, for about 1 minutes.
• Add the coconut milk, chicken broth, fish sauce, sugar, red pepper flakes and salt then bring to a boil.
• Add the vegetables and reduce heat and simmer until vegetable are soft.
• Squeeze lime juice over chicken then add chicken and basil to the pot.
• Cook until chicken is completely cooked.
• Serve over Jasmine Rice.

(BEST EVER) THAI CHICKEN CURRY

Steps:

• Process onion, ginger, chilli, garlic and oil in a food processor until smooth.
• Cook in pan with coriander, cumin and turmeric for 2-3mins.
• Add chicken and little more oil if needed and cook 2-3mins.
• Add chicken stock and tomato paste and stir well to combine. Bring to boil then reduce heat and simmer covered for 20 minutes.
• Stir in coconut cream and heat through then stir in coriander.

BEST CHICKEN CURRY

Steps:

• Place chopped onions into a pan. Add in the 2 tbls of oil and cook on medium high heat until onions are transparent.
• Once onions are transparent put in either diced chicken or beef and cook for 6 minutes.
• Mix in the coconut milk and water with the onions and chicken.
• Add the spices and veggies to the milk mixture.
• Simmer for at least 20-30 minutes. Stirring occasionally.
• Server over steamed Basmati rice.