How To Make Perfect Chicken Thai Curry | Restaurant Style Thai Chicken Curry Recipe | Smita

Описание: Learn how to make Restaurabt Style Delectable and Nutritious 'Thai Chicken Curry' with our chef Smita Deo.

Thai chicken curry refers to dishes in Thai cuisine that are made with various types of curry paste. A Thai chicken curry dish is made from curry paste, water, chicken, vegetables , and herbs. Curries in Thailand mainly differ from the curries in Indian cuisine in their use of ingredients such as herbs and aromatic leaves over a mix of spices. This Thai Chicken Curry goes best with Coconut Milk Rice; of which you can find the link below:
Coconut Milk Rice Recipe -    • Coconut Milk Rice Recipe - How To Make Coc...  

Ingredients:
(Serves 4)
2 tbsp Oil
2 tbsp Thai Green Curry Paste
2 inches of Lemon Grass Stem(chopped)
1 inch Galangal(julienne)
8-10 Thai Pea Eggplants
1 tsp Ginger Paste
1 tsp Garlic Paste
1/2 kg Chicken(boneless)
3 Birds Eye Chillies(chopped)
1/2 ltr Cococnut Milk
250 ml Water
2 tsp Fish Sauce
4-5 Kaffir Lime Leaves
3-4 Basil Leaves

Method:
1. Heat oil in a pan; add thai green curry paste and saute it for a minute
2. Add chopped lemon grass stem, galangal julienne, thai pea eggplants, ginger paste, garlic paste to the pan and saute it
3. Now, add boneless chicken to the pan and saute it on a high flame for 2-3 minutes
4. After this, add chopped birds eye chillies to the pan, along with coconut milk, water, fish sauce, kaffir lime leaves and stir it well
5. Cook this thai chicken curry over a medium flame for around 15 minutes or till the chicken is cooked
6. After the chicken is cooked, add basil leaves to this curry and serve it hot

#ChickenThaiCurry #ThaiRecipe #GetCurried

If you like this recipe 'Thai Chicken Curry', you can also try other such recipes like;
Srilankan Fish Curry -    • How to Make Sri Lankan Fish Curry | Authen...  
Thai Red Curry with Prawns -    • Thai Red Curry with Prawns | How To Make T...  
Thai Red Curry with Prawns -    • Thai Red Curry with Prawns | How To Make T...  

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