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Thai curry chicken
Thai curry chicken

Before you jump to Thai curry chicken recipe, you may want to read this short interesting healthy tips about Goodies that give You Energy.

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We hope you got benefit from reading it, now let’s go back to thai curry chicken recipe. You can have thai curry chicken using 16 ingredients and 11 steps. Here is how you do that.

The ingredients needed to cook Thai curry chicken:
  1. You need 2 cans coconut milk
  2. Prepare 2/3 pack Mae ploy yellow curry
  3. Prepare 1 puck palm sugar (sub 1/3 cup golden brown sugar)
  4. You need 1 red bell pepper
  5. Prepare 1 orange bell pepper
  6. Prepare 1 yellow bell pepper
  7. Get 2 medium onions
  8. Use 4 carrots
  9. Take 4-5 chicken breast or 8 - 10 boned chicken thighs
  10. You need 4 tablespoons fish sauce
  11. You need 2 tablespoons salt
  12. Provide 2 tablespoons fresh cracked black pepper
  13. Get 3 tablespoons vegetable oil
  14. Provide 4 med yellow potatoes
  15. Take 2 bay leaves
  16. Prepare 1 teaspoon lime juice
Instructions to make Thai curry chicken:
  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. Peel and cut potatoes in to roughly 1 inch cubes. (White potatoes can subbed but yellow potatoes seem to hold up better.)
  6. 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.
  7. Add chicken, salt, and fresh cracked pepper. Fry chicken until staring to brown.
  8. Add remaining vegetable oil, curry paste, and half (2 table spoons) of fish sauce. Heat until curry paste starts to turn into a sauce. Add 1 can of coconut milk and 2 Bay leafs
  9. Simmer 5 minutes, add potatoes, and onions and carrots set aside earlier. Add palm sugar puck, simmer for about 10 minutes stirring occasionally making sure puck doesn't burn.
  10. Add bell peppers, second can of coconut milk, remaining fish sauce (2 tablespoons), and 1 teaspoon lime juice. Simmer for 10 to 15 minutes or until peppers are desired tenderness.
  11. Serve with any GOOD RICE. I prefer Basmatti rice but any good rice will do. NOT INSTANT RICE!!!

This Thai Red Chicken Curry is incredibly delicious, so easy to make with bite size chicken pieces, snow peas and simmered in a red curry and coconut milk sauce. My love for Thai food knows no bounds. Low-cal, low-carb, and HEALTHY but tastes like comfort food!! A few months ago I made Sweet Potato and Chickpea Coconut Curry and since then have fallen in love with all things Thai curry. Heat the oil in a large pot or Dutch oven over medium heat.

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