Do you order online almost every day? If you feel like experimenting a bit with cooking. Especially on such rainy days, you want to eat something good after returning from work, and there's always chicken in the fridge. Let the regular curry wait for today – quickly cook some Thai Chicken Curry. Here's the recipe.
What do you need?
Chicken: 500 grams
Coconut milk: half cup
Mushrooms: half cup
Capsicum: 1
Chopped onions: 1 cup
Bell pepper: 1
Onions: half cup
Garlic paste: 1 tablespoon
Ginger paste: 1 teaspoon
Lemongrass: 2-3 leaves
Green chillies: 3-4
Jaggery: 1 tablespoon
Mustard oil: 3 tablespoons
Salt: as needed
Thai curry paste: 1 tablespoon
Chopped coriander leaves: 1 tablespoon
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How to cook?
First, wash the chicken well and marinate it with salt and Thai curry paste.
Cut and wash all vegetables properly. If you cut mushrooms, wash them, but don't leave them for too long; otherwise, they will get dark spots, so wash them accordingly.
Now, fry chopped onions and ginger-garlic paste well in mustard oil in a pan.
When the onions are fried, add green chillies and lemongrass. Mix red Thai curry paste with this.
Sauté everything well and add the marinated meat. The meat will release oil as you stir it. You can add water as needed so the spices don't burn.
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When the meat is cooked, add the coconut milk. You need to add salt and jaggery at this time.
When the curry starts boiling, add the cut vegetables and mushrooms and cover the pan.
After that, when it thickens, sprinkle chopped coriander leaves on top and remove from the heat.
This Thai chicken curry tastes great with hot rice or sticky rice.
