A simple Easy Thai red chicken curry recipe for you to cook a great meal for family or friends.This curry chicken recipe is a classic yellow curry made with chicken pieces and chunks of potato plus a hint of tomato. Enjoy this easy thai chicken curry recipe...
Ingredients:
Preparation:
1. Place a wok or large frying pan over medium-high heat. Add curry powder, bay leaf, cinnamon stick (if using) and chili/cayenne. "Dry fry" these spices 1-2 minutes, until they are lightly toasted and fragrant.
2. Add 2 Tbsp. oil, plus the shallots, garlic, and galangal or ginger. Also add a few Tbsp. of the chicken stock, just enough to keep ingredient frying nicely. Stir-fry 1 minute, then add chicken and potatoes, stir-frying 1 minute to coat with the spices.
3. Add remaining stock plus ketchup/tomato puree, stirring well to combine.
4. Add coconut milk, fish sauce, sugar and cinnamon stick (if using). Bring to a boil, then cover and reduce to simmer for 30 minutes or until cooked. Add tomatoes during the last 10 to 15 minutes of cooking (not before, or they will keep potatoes from cooking).
5. When chicken is cooked to tender, taste-test the sauce for saltiness/flavor, adding more fish sauce as needed until desired flavor level is achieved. Also add more cayenne or fresh-cut chilies if you prefer it spicier. If too spicy, add more coconut milk or a little plain yogurt/sour cream. Add a little more sugar if too sour for your taste.
6. Sprinkle over the fresh coriander, serve with plenty of Thai jasmine rice.
Ingredients:
- 1 lb chicken breast or thigh, chopped into small chunks, OR whole chicken pieces
- 2-3 potatoes, chopped into chunks
- 1-2 medium tomatoes, chopped into chunks
- 1/4 cup fresh coriander
- 2 Tbsp. Thai curry powder , OR 3 Tbsp. Madras curry powder or regular curry powder
- 1 bay leaf
- optional: 1 cinnamon stick
- 1/2 to 1 tsp. chili flakes or cayenne pepper, to taste
- 2 shallots OR 1/2 cup purple onion, diced
- 4-5 cloves garlic, minced
- 1 thumb-size piece galangal OR ginger, grated
- 1/2 cup chicken stock
- 1+1/2 Tbsp. ketchup OR sweet tomato puree
- 1 can coconut milk
- 3 Tbsp. fish sauce
- optional: 1/2 tsp. sugar
- 2-3 Tbsp. vegetable oil
Preparation:
1. Place a wok or large frying pan over medium-high heat. Add curry powder, bay leaf, cinnamon stick (if using) and chili/cayenne. "Dry fry" these spices 1-2 minutes, until they are lightly toasted and fragrant.
2. Add 2 Tbsp. oil, plus the shallots, garlic, and galangal or ginger. Also add a few Tbsp. of the chicken stock, just enough to keep ingredient frying nicely. Stir-fry 1 minute, then add chicken and potatoes, stir-frying 1 minute to coat with the spices.
3. Add remaining stock plus ketchup/tomato puree, stirring well to combine.
4. Add coconut milk, fish sauce, sugar and cinnamon stick (if using). Bring to a boil, then cover and reduce to simmer for 30 minutes or until cooked. Add tomatoes during the last 10 to 15 minutes of cooking (not before, or they will keep potatoes from cooking).
5. When chicken is cooked to tender, taste-test the sauce for saltiness/flavor, adding more fish sauce as needed until desired flavor level is achieved. Also add more cayenne or fresh-cut chilies if you prefer it spicier. If too spicy, add more coconut milk or a little plain yogurt/sour cream. Add a little more sugar if too sour for your taste.
6. Sprinkle over the fresh coriander, serve with plenty of Thai jasmine rice.
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