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How To Make Thai Curry Chicken

jakatak's picture

Jack Scalfani starts his four part international series with a recipe from Thailand.
Here is the recipe:

Thai Curry Chicken

1 14-ounce can unsweetened coconut milk,* whisked to blend
1 1/4 teaspoons Thai curry paste*
1 large red bell pepper, cut into 1/3-inch-wide strips
1 medium onion, thinly sliced
1 pound chicken tenders, cut crosswise in half
1 tablespoon (packed) brown sugar
1 tablespoon fish sauce (nam pla)*
1 cup chopped seeded tomatoes
1/3 cup thinly sliced fresh basil
1 tablespoon fresh lime juice
additional items: cilantro, chili pepper, double the paste, replace fresh tomatoes with diced can tomatoes, cinnamon, ginger root

preparation

Bring 1/4 cup coconut milk and curry paste to boil in large skillet over medium-high heat, whisking constantly. Add bell pepper and onion; sauté 5 minutes. Stir in chicken, remaining coconut milk, sugar and fish sauce. Cook until chicken is cooked through, stirring often, about 5 minutes. Stir in remaining 3 ingredients and simmer 1 minute. Season with salt.

Also Known as: 
Thai Curry Chicken - Thailand
Thai curry chicken is one of the most delicious entries for chicken lovers. The way of making curry paste and gravy have been whipped up in the video. Stumble upon and garner ideas.

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