Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, thai chicken curry. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

This is a quick and easy curry stir-fry made with chicken, zucchini, red bell pepper and carrot. Coconut milk and curry paste make an irresistible sauce. A golden-hued Thai chicken curry simmered with individual spices, fresh herbs, and a hint of cinnamon.

Thai Chicken Curry is one of the most favored of recent trending meals in the world. It is simple, it is fast, it tastes delicious. It is appreciated by millions daily. They’re fine and they look fantastic. Thai Chicken Curry is something which I have loved my whole life.

To begin with this recipe, we have to prepare a few ingredients. You can have thai chicken curry using 14 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Thai Chicken Curry:

1. Make ready 2-3 tbsp coconut oil
2. Take 1 med/large yellow onion, diced small
3. Prepare 1-1 1/2 pound boneless skinless chicken breasts or thighs diced
4. Prepare 4 cloves garlic, finely minced
5. Get 1 tbsp fresh ginger, finely chopped (Or 2-3 tsp. Ground Ginger)
6. Make ready 2 tsp ground coriander
7. Take 2 cans (13 oz) coconut milk (Unsweetened)
8. Make ready 1 cup shredded carrots
9. Prepare 1-3 tbsp Thai red curry paste
10. Take 1 tsp salt, or to taste
11. Get 1/2 tsp black pepper, or to taste
12. Prepare 3 cups fresh spinach leaves
13. Take 1 tbsp lime juice
14. Get 1/4 cup cilantro, finely chopped for garnish

Add coconut milk, lime juice, curry paste and soy sauce. 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 oil in a large heavy pot over medium heat. Add carrots, onion, and pepper and cook, stirring occasionally.

Instructions to make Thai Chicken Curry:

1. To a large skillet, add the oil, onion, and sauté over medium-high heat until the onion begins to soften about 5 minutes; stir intermittently
2. Add the chicken and cook for about 5 minutes, or until chicken is done; flip and stir often to ensure even cooking
3. Add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently
4. Add the coconut milk, carrots, Thai curry paste, salt, pepper, and stir to combine. Reduce the heat to medium, and allow mixture to gently boil for about 5 minutes, or until liquid volume has reduced as much as desired and thickens slightly.
5. Add the spinach, lime juice, and stir to combine. Cook until spinach has wilted and is tender, about 1-2 minutes. Add Cilantro or save for serving. Taste and add additional curry paste, salt, or pepper if needed.
6. Serve alone or over 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. Heat the oil over medium-low heat in a large nonstick pan. Heat oil in a large heavy pot over medium heat. Add carrots, onion, and pepper and cook, stirring occasionally, until onion is. These Thai chicken curry recipes are fragrant, quick and easy that make a great alternative to a weekend take-away.

So that is going to wrap it up with this exceptional food thai chicken curry recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!