Simple Way to Prepare Any-night-of-the-week Thai curry chicken

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, Simple Way to Prepare Speedy Thai curry chicken. It is one of my favorites. This time, I'm gonna make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Thai curry chicken, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Thai curry chicken delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Thai curry chicken is 4 to 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Thai curry chicken estimated approx 40 minutes.

To begin with this recipe, we must first prepare a few components. You can cook Thai curry chicken using 16 ingredients and 11 steps. Here is how you cook that.

Very simple and delicious recipe with a slightly spicy burn. Shared with me by my good friend Phimpo. Everyone loves it and asks for more!

Ingredients and spices that need to be Make ready to make Thai curry chicken:

1. 2 cans coconut milk
2. 2/3 pack Mae ploy yellow curry
3. 1 puck palm sugar (sub 1/3 cup golden brown sugar)
4. 1 red bell pepper
5. 1 orange bell pepper
6. 1 yellow bell pepper
7. 2 medium onions
8. 4 carrots
9. 4-5 chicken breast or 8 - 10 boned chicken thighs
10. 4 tablespoons fish sauce
11. 2 tablespoons salt
12. 2 tablespoons fresh cracked black pepper
13. 3 tablespoons vegetable oil
14. 4 med yellow potatoes
15. 2 bay leaves
16. 1 teaspoon lime juice

Steps to make to make Thai curry chicken

1. Cut chicken in to roughly 1.5 inch cubes
2. Cut peppers in to strips removing seeds.
3. Dice onions to 1.5 centimeter peices.
4. Peel and cut carrots to half centimeter coins at a slight angle
5. Peel and cut potatoes in to roughly 1 inch cubes. (White potatoes can subbed but yellow potatoes seem to hold up better.)
6. 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.
7. Add chicken, salt, and fresh cracked pepper. Fry chicken until staring to brown.
8. 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
9. 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.
10. 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.
11. Serve with any GOOD RICE. I prefer Basmatti rice but any good rice will do. NOT INSTANT RICE!!!

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So that's going to wrap it up for this exceptional food How to Prepare Any-night-of-the-week Thai curry chicken. Thank you very much for your time. I'm sure you can make this at home. There's gonna be more interesting food at home recipes coming up. Don't forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!