Easiest Way to Prepare Appetizing Thai curry chicken

Thai curry chicken. This is a quick and easy curry stir-fry made with chicken, zucchini, red bell pepper and carrot. Coconut milk and curry paste make an irresistible sauce. You can make this Thai Curry Chicken with chicken breasts or chicken thighs, or keep your entire household happy like both Jessica and I do by using a mix of both.

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. Heat the oil in a large skillet over medium high heat. You can cook Thai curry chicken using 13 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Thai curry chicken

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

How To Make Thai Chicken Curry Heat the oil over medium-low heat in a large nonstick pan. Add the light scallions, garlic, and jalapeño. (The dark green scallions are used as a garnish at the end, as they are mild in flavor and pretty, too.) Coat a large nonstick skillet with cooking spray and add onions. Add the chicken, season with salt and pepper and stir in curry. Low-cal, low-carb, and HEALTHY but tastes like comfort food!!

Thai curry chicken step by step

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 doesn't 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!!!.

A few months ago I made Sweet Potato and Chickpea Coconut Curry and since then have fallen in love with all things Thai curry. Combine the first five ingredients in a large skillet. Stir in vegetables; return to a boil. Thai Red Chicken Curry Ingredients There are a few ingredients you'll need to ensure you get the most flavor out of this curry; coconut milk, Thai red curry paste, kaffir lime leaves and lemongrass. In a large wok or pan add the oil and curry paste over medium to high heat.