Failed AGAIN! What’s the secret to a really great Thai Curry Chicken?
The basics are obviously curry paste (or powder) and coconut milk, but why are my Thai curry chicken dishes just “okay,” instead of “freaking awesome” like they are from my favorite Thai restaurants? What is their secret?
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4 comments a “Failed AGAIN! What’s the secret to a really great Thai Curry Chicken?”
Dog…You can’t get that authentic flavor with bland old chicken!
There are tons of great Thai recipes available on food network! I saw one last night that I am going to try over the weekend.
try to use the freshes thai ingredients that you can find. Ingredients
Here is my recipe that I use all the time to make this. and dont cook it too long.
Thai chicken curry recipe.
1 14-ounce can unsweetened coconut milk,* whisked to blend
1 1/4 teaspoons Thai curry paste*
1 large red bell pepper, cut into 1/3-inch-wide strips
1 medium onion, thinly sliced
1 pound chicken tenders, cut crosswise in half
1 tablespoon (packed) brown sugar
1 tablespoon fish sauce (nam pla)*
1 cup chopped seeded tomatoes
1/3 cup thinly sliced fresh basil
1 tablespoon fresh lime juice
PreparationBring 1/4 cup coconut milk and curry paste to boil in large skillet over medium-high heat, whisking constantly. Add bell pepper and onion; saut 5 minutes. Stir in chicken, remaining coconut milk, sugar and fish sauce. Cook until chicken is cooked through, stirring often, about 5 minutes. Stir in remaining 3 ingredients and simmer 1 minute. Season with salt
This site has great, authentic Thai recipes.
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