Thai Chicken Curry

Recipe look good to you?     

Thai Chicken Curry Ingredients

1 50 grams bun fresh	; bite-sized pieces
5 Shallots; chopped	450 g Peeled; seeded pumpkin, cut
2 Garlic cloves; chopped	; into 2.5cm chunks
2 tb Sunflower oil	2 tb Thai fish sauce; (nam pla)
2 tb Green curry paste	; soy sauce
2 Kaffir lime leaves; shredded	Grated rind and juice of 1
2 400 g cans coconut milk	1 tb Caster sugar
225 ml Chicken stock	Good handful fresh basil
18 Boneless; skinless chicken	Salt and freshly ground
; thighs, cut into	Thai fragrant rice and lime

Instructions for Thai Chicken Curry

1 Remove a good handful of coriander leaves from the stalks - about a quarter - and reserve. Roughly chop the rest, including the stalks and place in a mini blender with the shallots and garlic. Whiz to a paste. 2 Heat a large wok or heavy-based frying pan. Add the oil and stir-fry the curry paste for a minute on a high heat. 3 Add the kaffir lime leaves, 300ml/1/2 pint coconut milk and coriander paste, stirring well to combine. Cook for two minutes, add the chicken stock and boil for 8-10 minutes or until the natural oils start to appear on the surface. Season generously. 4 Stir in the chicken and pumpkin, reduce the heat and simmer for 15 minutes until the chicken is tender and the sauce has reduced with the oils clearly visible on the surface. 5 Add the remaining coconut milk, fish sauce, lime juice and rind and sugar, simmer and cook for another five minutes. 6 Add the reserved coriander leaves and basil and cook for another minute or two. Serve hot with bowls of the rice and lime wedges. Converted by MC_Buster. Recipe by: Food & Drink Converted by MM_Buster v2.0l.

Main Ingredient: ChickenCuisine: Uncategorized

More like this...

Red or Green Thai Chicken Curry

Gaeng Gai (Thai Chicken Curry)

Thai Chicken Curry

Thai Chicken Curry