Hi, I’m Jane. Today, we’re going to make thai curry chicken recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.

Thai curry chicken Recipe

Thai curry chicken is one of the most favored of current trending foods on earth. It’s appreciated by millions every day. It is easy, it is fast, it tastes delicious. Thai curry chicken is something which I’ve loved my whole life. They are nice and they look wonderful.

To get started with this recipe, we must prepare a few ingredients. You can cook thai curry chicken using 13 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Thai curry chicken:

1. Take 2 cans coconut milk
2. Make ready 2/3 pack Mae ploy yellow curry
3. Prepare 1 puck palm sugar
4. Take 1 red bell pepper
5. Take 1 orange bell pepper
6. Take 1 yellow bell pepper
7. Get 2 medium onions
8. Prepare 4 carrots
9. Take 4 - 5 chicken breast or 8 - 10 boned chicken thighs
10. Prepare 4 tablespoons fish sauce
11. Take 2 tablespoons salt
12. Get 2 tablespoons fresh cracked black pepper
13. Make ready 3 tablespoons vegetable oil

Instructions 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. 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.
6. Add chicken, salt, and fresh cracked pepper. Fry chicken until staring to brown.
7. Add remaining vegetable oil, curry paste, and 1/2 (2 table spoons) of fish sauce. Heat until curry paste starts to turn into a sauce and add 1 can of coconut milk.
8. Simmer 5 minutes and add onions and carrots set aside earlier. Add palm sugar puck, simmer for about 10 minutes stirring occasionally making sure puck doesnt burn.
9. Add bell peppers and second can of coconut milk and remaining fish sauce. (2 tablespoons) simmers 10 to 15 minutes or until peppers are desired tenderness.
10. Serve with any good rice. I prefer basmatti rice but any good rice will do. NOT INSTANT RICE!!!

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