Thai Chicken Curry
Experience the fragrant and spicy flavors of Thailand with this delicious Thai red curry recipe. Tender chicken pieces are simmered in a rich coconut milk sauce infused with lemongrass, kaffir lime leaves, and aromatic Thai red curry paste. Garnished with fresh cilantro, this dish is a delightful blend of savory and zesty tastes that will transport your taste buds to Southeast Asia. Enjoy this flavorful curry over steamed basmati rice for a satisfying meal that is sure to impress.
— Constant Cookbook
Ingredients
- 1 tbsp vegetable oil
- 2 shallots, peeled and sliced
- 1 stalk lemongrass
- 3-4tbsp thai red curry paste
- 4 skinless, boneless chicken breasts, cut into bite sized pieces
- 1 tbsp fish sauce
- 1tsp brown sugar
- 4 freeze dried kaffir lime leaves
- 400ml coconut milk
- chopped corriander
Instructions
- Heat oil in a large pan. Add shallots and lemongrass and fry for 3-5 mins, then stir in the paste. cook for 1 min.
- Add chicken, then stir until coated. Add fish sauce, sugar, lime leaves and coconut milk. Slowly bring to the boil, then reduce the heat and simmer, uncovered, for 15 mins.
- Meanwhile, strip leaves from the corriander, gather into a pile and roughly chop. Stir half the corriander into the curry, then sprinkle the rest over the top. Serve with basmati rice.
Yield
Serves 4
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