Easiest Way to Best Perfect Thai Coconut Chicken Curry

Easiest Way to Best Perfect Thai Coconut Chicken Curry Delicious, fresh and tasty.

Thai Coconut Chicken Curry. Easy & Delicious Dishes With Best Rating. Learn The Best Collection of Recipes & Dishes From Our Professional Chefs. Add chicken pieces, coconut milk, yogurt, and butter to the skillet.

This wonderful-tasting Thai coconut curry chicken is quick and easy to make with the substitution of lime or lemon juice for lemongrass, cutting the prep time in half.

Don't be put off by the long ingredients list—this is simply because I prefer to make my own paste from scratch rather than using store-bought curry pastes, making for a fresher, superior-tasting curry.

Season chicken with salt and pepper, to taste.

You can cook Thai Coconut Chicken Curry using 17 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Thai Coconut Chicken Curry

1. It’s 1 lb of chicken breast or thigh, chopped into small chunks or whole chicken pieces.

2. It’s 3 of potatoes, chopped into chunks.

3. Prepare 1/4 cup of fresh coriander for garnish.

4. It’s 3 tbsp of Madras curry powder.

5. It’s 1 of bay leaf.

6. Prepare 1 of cinnamon stick.

7. You need 2 tsp of cayenne pepper.

8. You need 1/2 cup of onion minced or diced.

9. Prepare 1 of red bell pepper diced.

10. You need 5 clove of garlic minced.

11. You need 1 of ginger, thumb-sized, grated.

12. You need 1/2 cup of chicken stock.

13. Prepare 1 1/2 tbsp of tomato puree or ketchup.

14. It’s 1 can of thick coconut milk or cream.

15. Prepare 3 tbsp of fish sauce.

16. You need 2 tbsp of sugar.

17. You need 2 tbsp of vegetable oil for frying.

Melt butter in a large oven-proof skillet over medium high heat.

How to Make Thai Coconut Curry + Coconut Curry Sauce.

Sauté the onion and garlic until fragrant, cook the chicken until browned, then stir in potatoes and carrots.

Sprinkle the seasonings over top and add the red curry past along with the yellow curry powder.

Thai Coconut Chicken Curry instructions

1. Place wok over medium-high heat. Add curry powder, bay leaf, cinnamon stick, and cayenne. Dry fry for 1-2 mins until lightly toasted and fragrant..

2. Add 2 Tbsp. oil, plus the onions, red pepper, garlic, and ginger. Also add a few Tbsp. of the chicken stock - enough to keep ingredient frying nicely. Stir-fry 1 minute..

3. Add the chicken and potatoes, stir-frying 1 minute to coat with the spices..

4. Add remaining stock plus ketchup, stirring well to combine. Finally, add the coconut milk, fish sauce, and sugar..

5. Bring to a boil, then cover and reduce to simmer for 15 minutes or until cooked..

6. When chicken is cooked and tender, taste-test the curry for saltiness and flavor, adding more fish sauce as needed until desired flavor/salt level is achieved. Also add more cayenne, chili sauce, or fresh-cut chilies if you prefer it spicier. If its too spicy, add more coconut milk or a little plain yogurt. Add a little more sugar if it's too sour for your taste..

7. Sprinkle coriander and enjoy with rice!.

The chicken curry recipe prep is a breeze, and the final effect is deeply rewarding: a rich, not-too-spicy, yet-oh-so-flavorful thick coconut sauce that's brimming with ginger, garlic, and authentic Thai chicken curry flavor.

This Thai chicken curry is case in point.

In developing the recipe, the biggest challenge was figuring out the best way to cook the chicken.

Today we're using red curry in this dish, alongside yellow curry powder and a good amount of coriander.

If you're wondering what coconut curry tastes like, it's a bit sweet but mostly savory with hints of spice from the red curry.