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Thai chicken curry

I have always thought it would be so cool to cook with coconut milk, I never quite got around to it though, well better late than never. This is my take on a Thai chicken curry, my very first attempt. The versatility of the recipe a part from it being healthy, is that you can substitute the chicken with a plant based protein for a vegan option. A pretty tasty dish if I say so myself 😉👌 

Thai chicken curry

Ingredients

1 tbl sp Coconut oil

1-2 Green chillies

½ Onion (medium)

1 tsp Garlic

1 tsp Ginger

2 tsps Red Curry paste

Salt & Pepper to taste

1 Carrot (medium)

2 cups Spinach

1 can Coconut Milk (400ml)

3 tsps Sesame Oil

1 tsp Sesame seeds

½ tsp Paprika

½ tsp Turmeric powder

1 tsp Coriander powder

3-4 Chicken breasts


Method

  • Cut the chicken into cubes, add the sesame oil, turmeric and coriander powder, paprika and some salt and sesame seed and mix together, set aside to marinade for a bit.
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  • Heat the coconut oil to a wok or pan, add the chopped onions and chillies, allow to sauté.
  • Add the ginger, garlic, salt and pepper and stir into the onion.
  • Add the chicken to the pan and mix well then stir in the curry paste. Allow to cook until chicken changes colour and forms.



  • Add the grated carrot and mix in

  • Add the coconut milk and stir well, allow to heat and boil.

  • Add the spinach to the pan and stir in allowing the spinach to wilt in the heat and let the curry simmer for 3 mins.



Plate using sesame seeds and coriander for garnish and serve with either rice or naan😉





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Comments

  1. AnonymousJuly 14, 2023 at 2:04 PM

    Thank you for making the vegetarian version for us. It was superb. I can't wait to try this recipe with other vegetarian substitute.

    ReplyDelete
    Replies
    1. Nerusha RunganathanJuly 27, 2023 at 3:19 PM

      Awesome, so glad you enjoyed it!

      Delete

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