Thai Curry Chicken Recipes

Thai Curry Chicken – This is an easy, foolproof Thai curry chicken recipes. The water chestnuts add a crunch that is beautiful, but should be inserted in the end so they stay crispy.

Ingredients:

  • 3 tbsp Thai red curry paste
  • 3 tbsp sunflower oil
  • 1 tbsp plain flour
  • 2 x 400g tins full-fat coconut milk
  • 1 tablespoon Thai fish sauce
  • 1 tablespoon light muscovado sugar
  • 1 lemon grass stalk, bashed (see tip)
  • 4 Kaffir lime leaves
  • 250g/9oz sugar snap peas, cut in half lengthways
  • 1/2 lime, zest and juice
  • Salt and freshly ground black pepper

How to Make Thai Curry Chicken

  1. Cut the chicken breasts in half and then into long pieces.
  2. Heat 1 tbsp of the sunflower oil in a frying pan, put in the chicken pieces and fry until cooked through — you may have to do this in batches. Transfer the cooked chicken pieces.
  3. Add the remaining oil and fry the onions. Cover with a lid, lower the heat and cook for an additional 10 minutes to soften.
  4. Increase the heat and then add the ginger together with the Thai curry paste and fry for a moment. Pour the flour and combine with the fish sauce and sugar, adding a bit at a time. Stir the mixture and bring to the boil.
  5. Add the lemon grass and lime leaves and season. Return the chicken to the pan, return up to the boil and then cover, reduce the heat and simmer for about 5 minutes, or until piping hot.
  6. Meanwhile, cook the sugar snap peas in boiling salted water for two minutes, drain and refresh in cold water.
  7. Remove and lime leaves out of the curry and then discard.

Recipe Tips:

  1. If warm and chilled in the refrigerator, it is possible to produce the curry up to a day beforehand, adding water chestnuts and the freshly cooked peas just.
  2. Kept in a freezer proof container or purse, this dish freezes snap peas and water chestnuts; add these to the curry after reheating.
  3. The flavour of grass is wonderful, however, the stalk takes a long time. Before adding it to the curry I prefer to bash it with a rolling pin.

How to Make Thai Curry Chicken?

Thai Curry Chicken – This is an easy, foolproof Thai curry chicken recipes. The water chestnuts add a crunch that is beautiful, but should be inserted in the end so they stay crispy.

Ingredients

  • 3 tbsp thai red curry paste
  • 3 tbsp sunflower oil
  • 1 tbsp plain flour
  • 2 x 400 g tins full-fat coconut milk
  • 1 tablespoon Thai fish sauce
  • 1 tablespoon light muscovado sugar
  • 1 lemon grass stalk, bashed (see tip)
  • 4 Kaffir lime leaves
  • 250g/9oz sugar snap peas, cut in half lengthways
  • 1/2 lime, zest and juice
  • Salt and freshly ground black pepper

Instructions

  1. Cut the chicken breasts in half and then into long pieces.

  2. Heat 1 tbsp of the sunflower oil in a frying pan, put in the chicken pieces and fry until cooked through — you may have to do this in batches. Transfer the cooked chicken pieces.

  3. Add the remaining oil and fry the onions. Cover with a lid, lower the heat and cook for an additional 10 minutes to soften.

  4. Increase the heat and then add the ginger together with the Thai curry paste and fry for a moment. Pour the flour and combine with the fish sauce and sugar, adding a bit at a time. Stir the mixture and bring to the boil.

  5. Add the lemon grass and lime leaves and season. Return the chicken to the pan, return up to the boil and then cover, reduce the heat and simmer for about 5 minutes, or until piping hot.

  6. Meanwhile, cook the sugar snap peas in boiling salted water for two minutes, drain and refresh in cold water.

  7. Remove and lime leaves out of the curry and then discard.

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