Hey everyone, it’s Louise, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, thai curry chicken. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Stir in chicken, zucchini, and bell pepper. Heat the oil in a large skillet over medium-high heat. Mix in the curry paste, zucchini, bell pepper, carrot and onion. Cook and stir for a few minutes.

Thai curry chicken is one of the most favored of current trending foods in the world. It is easy, it’s quick, it tastes yummy. It is appreciated by millions every day. They are fine and they look wonderful. Thai curry chicken is something that I’ve loved my whole life.

To get started with this recipe, we have to prepare a few ingredients. You can cook thai curry chicken using 16 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Thai curry chicken:

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

When you read this Thai Chicken Curry recipe, you'll see how straightforward the steps are: Season and brown the chicken. Sauté the vegetables, Thai red curry paste, and spices. Add the coconut milk, red curry paste, fish sauce, and brown sugar and whisk together. Bring to a gentle boil, then reduce heat and simmer until thickened, a few minutes.

Steps 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!!!

Add the coconut milk, red curry paste, fish sauce, and brown sugar and whisk together. Bring to a gentle boil, then reduce heat and simmer until thickened, a few minutes. Make this savory chicken dish with Thai green curry paste, available in Asian markets, for a fast weeknight dinner. Tender boneless, skinless chicken pieces simmer in a sauce flavored with coconut milk, ginger, green onions, fish sauce, and soy sauce. This Thai Red Chicken Curry is incredibly delicious, so easy to make with bite size chicken pieces, snow peas and simmered in a red curry and coconut milk sauce.

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So that’s going to wrap this up with this special food thai curry chicken recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember 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!