Steps to Prepare Ultimate Thai Coconut Chicken Curry

Hello everybody, hope you're having an incredible day today. Today, we're going to prepare a special dish, Recipe of Award-winning Thai Coconut Chicken Curry. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Thai Coconut Chicken Curry, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Thai Coconut Chicken Curry delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Thai Coconut Chicken Curry is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Thai Coconut Chicken Curry estimated approx 60 mins.

To begin with this recipe, we have to prepare a few components. You can have Thai Coconut Chicken Curry using 17 ingredients and 7 steps. Here is how you can achieve that.

Ingredients and spices that need to be Get to make Thai Coconut Chicken Curry:

1. 1 lb chicken breast or thigh, chopped into small chunks or whole chicken pieces
2. 3 potatoes, chopped into chunks
3. 1/4 cup fresh coriander for garnish
4. 3 tbsp Madras curry powder
5. 1 bay leaf
6. 1 cinnamon stick
7. 2 tsp cayenne pepper
8. 1/2 cup onion minced or diced
9. 1 red bell pepper diced
10. 5 clove garlic minced
11. 1 ginger, thumb-sized, grated
12. 1/2 cup chicken stock
13. 1 1/2 tbsp tomato puree or ketchup
14. 1 can thick coconut milk or cream
15. 3 tbsp fish sauce
16. 2 tbsp sugar
17. 2 tbsp vegetable oil for frying

Steps to make Thai Coconut Chicken Curry

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 it's 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!

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So that's going to wrap this up for this special food Steps to Make Quick Thai Coconut Chicken Curry. Thanks so much for reading. I am confident that you can make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!

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