Here's how Thai Coconut Chicken Curry may also help you in weight loss
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Before you jump to Thai Coconut Chicken Curry recipe, you may want to read this short interesting healthy tips about In This Article We Are Going To Be Taking A Look At The Lots Of Benefits Of Coconut Oil.
Many folks do not understand that coconut oil has many benefits to it and is actually something you should be using on a regular basis. You are in addition going to find that there isn’t just one specific benefit that’s related to coconut oil but the benefits can be vast. You should also be aware that coconut oil isn’t just something you can use inside your body to be healthy but also something you can use externally. If you are wondering what some of these benefits are you should be happy to know that we’re going to be explaining to you in this post what a number of these benefits might be.
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We hope you got benefit from reading it, now let’s go back to thai coconut chicken curry recipe. You can cook thai coconut chicken curry using 17 ingredients and 7 steps. Here is how you achieve it.
The ingredients needed to prepare Thai Coconut Chicken Curry:
- Get chicken breast or thigh, chopped into small chunks or whole chicken pieces
- Use potatoes, chopped into chunks
- Use fresh coriander for garnish
- Get Madras curry powder
- Use bay leaf
- Take cinnamon stick
- Provide cayenne pepper
- Prepare onion minced or diced
- You need red bell pepper diced
- Provide garlic minced
- Provide ginger, thumb-sized, grated
- Get chicken stock
- Get tomato puree or ketchup
- Prepare thick coconut milk or cream
- Get fish sauce
- Prepare sugar
- Use vegetable oil for frying
Steps to make Thai Coconut Chicken Curry:
- Place wok over medium-high heat. Add curry powder, bay leaf, cinnamon stick, and cayenne. Dry fry for 1-2 mins until lightly toasted and fragrant.
- Add 2 Tbsp. oil, plus the onions, red pepper, garlic, and ginger. Also add a few Tbsp. of the chicken stock - enough to keep ingredient frying nicely. Stir-fry 1 minute.
- Add the chicken and potatoes, stir-frying 1 minute to coat with the spices.
- Add remaining stock plus ketchup, stirring well to combine. Finally, add the coconut milk, fish sauce, and sugar.
- Bring to a boil, then cover and reduce to simmer for 15 minutes or until cooked.
- When chicken is cooked and tender, taste-test the curry for saltiness and flavor, adding more fish sauce as needed until desired flavor/salt level is achieved. Also add more cayenne, chili sauce, or fresh-cut chilies if you prefer it spicier. If it's too spicy, add more coconut milk or a little plain yogurt. Add a little more sugar if it's too sour for your taste.
- Sprinkle coriander and enjoy with rice!
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