Simple Thai Chicken Curry
Simple Thai Chicken Curry

Hey everyone, it’s Brad, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, simple thai chicken curry. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Simple Thai Chicken Curry is one of the most favored of recent trending meals on earth. It’s enjoyed by millions daily. It is easy, it is quick, it tastes delicious. They are nice and they look fantastic. Simple Thai Chicken Curry is something that I’ve loved my whole life.

This silky smooth Thai coconut chicken curry with warm spices and a bit of a kick is so simple to make at home. And healthy with a taste of most indulgent comfort food! This Thai chicken curry recipe is SO easy and delicious.

To begin with this particular recipe, we must first prepare a few components. You can have simple thai chicken curry using 11 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Simple Thai Chicken Curry:
  1. Make ready 500 grams chicken breasts
  2. Take 1 Medium onion, diced
  3. Make ready 4 tbsp Green Thai curry paste
  4. Make ready 250 grams mushrooms, sliced
  5. Take 350 grams baby marrow, sliced into wheels
  6. Take 4 clove garlic cloves, crushed
  7. Prepare 1 chicken stock
  8. Take 3 tbsp chicken spice
  9. Take 1 can coconut cream
  10. Get 2 tbsp butter
  11. Make ready 1 packages Pad Thai Noodles (optional)

So today, I'm sharing the best SIMPLE chicken curry that I know. This recipe is a Western style curry - it's not a traditional Indian curry, Thai curry, nor any other cuisine. A golden-hued Thai chicken curry simmered with individual spices, fresh herbs, and a hint of cinnamon. A swirl of coconut milk is added at the end which adds a rich, creamy texture for the ultimate Thai taste.

Instructions to make Simple Thai Chicken Curry:
  1. Cut the chicken into strips, spice with chicken spice, and set aside
  2. Heat the butter, and fry the onions, garlic, until translucent
  3. Add the mushrooms and chicken, and fry until chicken is no longer pink (about 5-10mins).
  4. Add the baby marrow, chicken stock, Thai green curry paste, and coconut cream, and bring to boil. (You can reduce the amount of curry paste, depending on how hot you enjoy your food).
  5. Reduce heat, and simmer for about 15-20mins on low heat, stirring regularly. If need be, extra curry paste can be added for a stronger flavour
  6. Remove from heat and serve on a bed of Pad Thai Noodles

Whole chicken pieces, such as drumsticks, lend very tender results. This Thai Chicken Curry is made in the slow cooker to give it that slow-simmered depth of flavor and you'll love every last bite of it! It cooks for hours in a deliciously seasoned coconut broth along with fresh veggies, then it's served with rice to make it a perfectly filling and satisfying meal. All Reviews for Thai Chicken Curry in Coconut Milk. This was a very delicious Thai chicken curry and so simple.

So that is going to wrap it up for this special food simple thai chicken curry recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!