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Easy Thai Curry Chicken

The easiest and most flavorful homemade Thai curry chicken you will ever make in just 30-40 minutes! It tastes just like the restaurant-version! 

There are three types of Thai Curry Paste: Yellow Curry, Green Curry, and Red Curry. You could choose based on your taste ! 

 You may wonder what difference is between colored curries (Red, Yellow, Green). 

There is a brief explanation below, so you would choose the one would best suit your taste buds and tolerance to spice. 

Green Curry : it is the milder of the curry pastes. Also, it is most popular curry in Thai dishes. 

Yellow Curry: it falls somewhere in between mild and hot. It is similar to Indian curry but still with its own unique Thai flavor; mildly sweet and slightly spicy.

Red Curry: it is hottest curry including around 20 red chilies in order to obtain the spicy and color to give it that traditional red color and spice.(This is my favorite one). 

Have you decided your Flavour ?

If so, let we start today's cooking journey !

INGREDIENTS:

  • 1 1/2 cups basmati rice
  • 1 tablespoon canola oil
  • 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
  • Kosher salt and freshly ground black pepper
  • 2 shallots, minced
  • 3 cloves garlic, minced
  • 3 tablespoons your favorite Thai curry paste ( Red, Green, and Yellow)
  • 1 tablespoon freshly grated ginger
  • 1 (13.5-ounce) can coconut milk (substitution: Coconut milk powder) 
  • 2 green onions, thinly sliced
  • 3 tablespoons chopped fresh cilantro leaves
  • 2 tablespoons freshly squeezed lime juice

And you know you can always make substitutions to your liking:

  • Jasmines Rice, Brown rice, quinoa, or any other grain for basmati rice
  • Chicken thighs for chicken breast, seafood or beef
  • If you would like to add vegetable, so snap peas, broccoli, and carrots could be option. ( I prefer to potato and carrots).  

DIRECTIONS:

  1. In a large saucepan of 3 cups water, cook rice according to package instructions; set aside.
  2. Heat canola oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken, shallots and garlic to the stockpot and cook until golden, about 3-5 minutes.
  3. Stir in Thai curry paste and ginger until fragrant, about 1 minute.
  4. Stir in coconut milk. Bring to a boil; reduce heat and cook, uncovered, stirring occasionally, until reduced and thickened, about 10-15 minutes.
  5. Stir in broccolini until just tender, about 3 minutes.
  6. Remove from heat; stir in green onions, cilantro and lime juice; season with salt and pepper, to taste.
  7. Serve immediately with rice.

 

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