- 2 tablespoons vegetable oil
- 1kg chicken thigh fillets, trimmed, cut in half crossways
- 4 tablespoons of Thai red curry paste
- 150g total – fresh mushrooms, capsicum. broccoli, beans trimmed and sliced
- 230g can sliced bamboo shoots, drained
- 1 tablespoon fish sauce
- 400ml can coconut milk
- Heat oil in a large frying pan over medium-high heat.
- Add the curry paste and make sure it is cooked properly until its aromatic smell started to come through.
- Add chicken and cook until golden brown.
- Reduce heat to low. Add coconut milk and stir until curry paste has dissolved. Add mushroom, bamboo shoots, vegetables.
- Stir to combine.
- Cover and cook on high for 5 minutes.
- Add fish sauce and cook on high for a further 10 minutes.
- Thai red curry chicken is ready to be served.
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Posted in Foodie, Recipe, Thailand
Tagged chicken recipe, chicken tikka masala, curry, dinner, food, Nepaliaustralian, thai chicken curry, Thai curry, thai red curry paste
It has been a few days that my hubby wanted to eat typical daal bhaat, aachar and masu. Normally we don’t eat rice at home so yesterday I decided to make him the Nepali meal. So I cooked this simple chicken recipe.
- Chicken, about 1.5 kg, cut into medium sized pieces
- 2 large onions, finely chopped
- 2 tomatoes diced
- 2 fresh green chilies
- 2 teaspoon ginger garlic paste
- 8 teaspoon olive oil
- 3 teaspoon cumin powder
- 2 teaspoon coriander powder
- 1 teaspoon turmeric power
- A few curry leaves
- Salt as per taste
- Remove the skin from the chicken.(optional)
- Season the pieces with 3 tablespoons of oil, salt, chilli, turmeric, coriander and cumin powder.
- Set aside for at least an half hour.
- Heat rest oil in a frying pan. Add the chicken pieces and cook until brown on all sides; usually 6–8 minutes. Remove from the pan and set aside on a plate.
- Dice the tomatoes and green chillies, make a puree, and set aside.
- In a pan, add remaining oil, throw in the garlic ginger paste, and curry leaves.
- Then add the onions and fry for 15 minutes or until golden brown, stirring regularly.
- Once onion is cooked, pour the tomato puree and let it cook for 10 minutes stirring occasionally. If the sauce reduces significantly, add some water.
- Mix well and add the chicken. Bring to the boil, then reduce the heat, cover and simmer for 5 minutes, or until tender.
- The delicious chicken curry is ready and it can be served with rice or roti.
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