THAI COCONUT CHICKEN CURRY
Steps:
- 1.Heat a wok or large frying pan over medium-high heat. Add the flaked coconut, 'dry frying' it by stirring until fragrant and lightly toasted to a light golden-brown. Transfer to a bowl to cool. 2.Return pan to heat. Add 2 Tbsp. oil plus shallots/onion, ginger, garlic and chili. Stir-fry 1-2 minutes. 3.While stir-frying, add the following: turmeric, coriander, and 2 types cumin. Stir spices in, adding a little more oil if needed. 4.Add stock plus 3/4 can of coconut milk. Add the bay leaf and kaffir lime leaves or lime juice. Also add the fish sauce, tomato ketchup/puree, and 1/2 tsp. sugar, stirring everything together well. 5.Add chicken and bring to a gentle boil, then reduce to a simmer (medium-low). Simmer 20 minutes for whole chicken pieces or 10 minutes for boneless chicken. Stir occasionally. 6.Add the sweet potato or yam plus 1/2 the toasted coconut. Continue simmering 10 more minutes, or until potato/yam has softened enough to easily pierce with a fork and chicken is cooked. Stir occasionally. 7.Reduce heat to minimum. Add remaining coconut milk and stir to dissolve into the curry sauce. Taste-test for salt and spice, adding more fish sauce if not salty or flavorful enough, or more chili for a spicier curry. Add more sugar if you prefer it sweeter. Portion out into bowls and top with fresh coriander plus a final sprinkling of toasted coconut.
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Damion Rice
[email protected]I'm always looking for new and exciting curry recipes. This one definitely fits the bill! It's unique and flavorful.
Nimoh Lawrence
[email protected]This recipe is a great way to use up leftover chicken. It's also a good way to get your kids to eat their vegetables.
Zero Killz
[email protected]Overall, I thought this curry was pretty good. It was easy to make and the flavors were nice. I would definitely make it again.
elsabe stander
[email protected]This curry was a bit too sweet for my taste. I would recommend using less brown sugar or omitting it altogether.
Sifat Ahmed
[email protected]I found this recipe to be a bit bland. It needed more flavor. I added some extra curry paste and it was much better.
Tahira Hasan
[email protected]This curry was a bit too spicy for my taste, but it was still very good. I would recommend using less chili paste if you don't like spicy food.
salik palijo
[email protected]I'm not a big fan of coconut milk, but this curry was surprisingly delicious! The flavors were well-balanced and the chicken was cooked perfectly. I'll definitely be making this again.
Usman Bangash
[email protected]This recipe is a keeper! The curry was easy to make and so flavorful. I loved the combination of sweet, sour, and spicy. I served it with jasmine rice and it was a perfect meal.
Fabiqul Sumon
[email protected]Wow! This curry is amazing! The flavors are complex and delicious. I especially love the creamy coconut milk and the fragrant spices. I will definitely be making this again and again.
Precious Moeses
[email protected]Easy to follow recipe with great results! The curry was creamy and flavorful, with just the right amount of heat. The chicken was tender and juicy. I served it over rice and it was a delicious and satisfying meal.
Awais Khi
[email protected]Just made this curry for dinner and it was fantastic! The coconut milk and curry paste gave it a rich, flavorful sauce. The chicken was cooked perfectly and the vegetables were crisp-tender. I will definitely be making this again.
Joanne Everitt
[email protected]This Thai Coconut Chicken Curry was an absolute delight! The flavors were perfectly balanced, with a creamy coconut base, fragrant spices, and tender chicken. I followed the recipe exactly and it turned out incredibly delicious. I served it with jasm