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Thai Coconut Chicken Curry Recipe
To cook Thai Coconut Chicken Curry you only need 17 ingredients and 7 steps. Here is how you cook it.
Ingredients of Thai Coconut Chicken Curry :
You need chicken breast or thigh, chopped into small chunks or whole chicken pieces.
You need potatoes, chopped into chunks.
You need to prepare fresh coriander for garnish.
You need to prepare Madras curry powder.
You need bay leaf.
Use cinnamon stick.
You need cayenne pepper.
Provide onion minced or diced.
You need red bell pepper diced.
Use garlic minced.
Prepare ginger, thumb-sized, grated.
Provide chicken stock.
Prepare tomato puree or ketchup.
Provide thick coconut milk or cream.
Prepare fish sauce.
You need to prepare sugar.
Use vegetable oil for frying.
Thai Coconut Chicken Curry instructions :
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..
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..
Add the chicken and potatoes, stir-frying 1 minute to coat with the spices..
Add remaining stock plus ketchup, stirring well to combine. Finally, add the coconut milk, fish sauce, and sugar..
Bring to a boil, then cover and reduce to simmer for 15 minutes or until cooked..
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..
Sprinkle coriander and enjoy with rice!.
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