If you want the mixture of spice, sweet, sour and salty then there is no other recipe to choose other than curry. Thai Chicken Curry is very popular and traditional. There are many ways to prepare it but coloring it yellow makes it more enticing. Many kids like Thai chicken curry even if it’s a little spicy. If you are interested in preparing this recipe for the holidays or any even just to savor by yourself then try this yellow Thai chicken curry recipe.
It may take an hour and half to prepare but it’s guaranteed worth it for the effort and time. This quantity of ingredients can serve up to 4 people or more. Below are the ingredients and instructions for our famous Thai Chicken Curry.
3 potatoes (chopped into chunks)
2 medium sized tomatotes (chopped into chunks)
¼ cup coriander (for garnish preferable fresh)
1 bay leaf
2 tbsp Thai curry powder (or ordinary curry powder)
1 lb chicken thigh or breast (chopped into small equal chunks) or a whole chicken
1 stick of cinnamon or 1 tsp f cinnamon powder
4 cloves of garlic (minced)
2 tbsp fish sauce
2 tbsp vegetable oil
1 whole kaffir lime leaves or use 1 bay leaf
1 can coconut milk (thick)
1 and half tbsp of ketchup
½ tsp chili flakes or cayenne pepper
1 ginger or galangal grated (thumb size)
2 shallots or ½ cup of diced purple onion
½ cup chicken stock or broth
½ tsp sugar (optional)
You can use the oven or regular stove in cooking this.
While you are preparing your ingredients you can preheat your oven to 350 degrees if you’re going to use an oven. Get your frying pan and heat it over a medium high flame. Add the curry powder, cinnamon, chili and bay leaf and dry fry it. In this process it will be more aromatic. Do this for 1 or 2 minutes until it is slightly toasted. Add the oil along with the garlic, ginger and shallots. In addition, add some tbsp of chicken stock to it and stir it for about a minute.
Now coat your chicken with the mixture by adding the chicken and potatoes on the frying pan. Stir it again for a minute until the spices are all covered on the chicken. Then add the remaining chicken stock, ketchup and stir it thoroughly. Once mixed completely add the coconut milk, sugar, cinnamon stick, bay leaf, fish sauce and sugar. Bring it into a boil then get a cover for it. Simmer it for 30 minutes until it’s all cooked. It is best if you transfer it in a casserole so it can be cook evenly and put it in the oven or use the still put it over the flame.
After 30 minutes, add the tomatoes and wait for 10 minutes. Do a taste-test because some prefer it spicier. This recipe is a little salty so if you don’t like salty then reduce the usage of fish sauce. You can also add plain yogurt in this dish to make it healthier or just stick with the coconut milk to avoid too much sourness in the dish. When the taste is all good then start you’re platting and get a nice bowl. Finish the magic by sprinkling the coriander. If you want to make this dish more luscious then pair it up with jasmine rice.
That’s all there is to our Thai Chicken Curry. It wasn’t that hard