Thai curry chicken
Thai curry chicken

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Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, thai curry chicken. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Thai curry chicken is one of the most favored of recent trending foods on earth. It is enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. Thai curry chicken is something that I have loved my whole life. They’re fine and they look wonderful.

To get started with this recipe, we must first prepare a few ingredients. You can have thai curry chicken using 16 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Thai curry chicken:
  1. Prepare 2 cans coconut milk
  2. Get 2/3 pack Mae ploy yellow curry
  3. Make ready 1 puck palm sugar (sub 1/3 cup golden brown sugar)
  4. Get 1 red bell pepper
  5. Get 1 orange bell pepper
  6. Prepare 1 yellow bell pepper
  7. Take 2 medium onions
  8. Prepare 4 carrots
  9. Make ready 4-5 chicken breast or 8 - 10 boned chicken thighs
  10. Take 4 tablespoons fish sauce
  11. Take 2 tablespoons salt
  12. Make ready 2 tablespoons fresh cracked black pepper
  13. Prepare 3 tablespoons vegetable oil
  14. Take 4 med yellow potatoes
  15. Make ready 2 bay leaves
  16. Make ready 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!!!

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