Name: Thai Chicken Curry
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: Sesame oil, or as needed - 1 teaspoon; Yellow onion, roughly chopped - 1; Garlic, minced - 3 cloves; Red potatoes, peeled and cut into 1-inch cubes - 2; Carrots, sliced - 2; Thai yellow curry paste - 2 tablespoons; Minced fresh ginger root - 1 tablespoon; Fish sauce - 1 tablespoon; Thai red chile paste - ½ teaspoon; Ground coriander - ⅓ teaspoon; Coconut milk - 1 (14 ounce) can; Water, divided - 1 cup; Salt and ground black pepper to taste - 1 cup; Skinless, boneless chicken breast halves, cut into thin strips - 1 pound; Sliced zucchini - 1 cup; Red bell pepper, cut into strips - 1; Cornstarch - 1 tablespoon; Chopped fresh cilantro - 2 tablespoons; Lime, juiced - 1

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Thai Chicken Curry

1. Sesame oil, or as needed - 1 teaspoon

2. Yellow onion, roughly chopped - 1

3. Garlic, minced - 3 cloves

4. Red potatoes, peeled and cut into 1-inch cubes - 2

5. Carrots, sliced - 2

6. Thai yellow curry paste - 2 tablespoons

7. Minced fresh ginger root - 1 tablespoon

8. Fish sauce - 1 tablespoon

9. Thai red chile paste - ½ teaspoon

10. Ground coriander - ⅓ teaspoon

11. Coconut milk - 1 (14 ounce) can

12. Water, divided - 1 cup

13. Salt and ground black pepper to taste - 1 cup

14. Skinless, boneless chicken breast halves, cut into thin strips - 1 pound

15. Sliced zucchini - 1 cup

16. Red bell pepper, cut into strips - 1

17. Cornstarch - 1 tablespoon

18. Chopped fresh cilantro - 2 tablespoons

19. Lime, juiced - 1

How to cook deliciously - Thai Chicken Curry

1. Stage

Heat sesame oil over medium heat in a large saucepan. Saute onion and garlic in the hot oil until garlic begins to brown, 3 to 4 minutes. Add potatoes, carrots, curry paste, ginger, fish sauce, chile paste, and coriander; stir until evenly coated and well mixed.

2. Stage

Stir coconut milk and 1/2 cup water into the saucepan. Season with salt and pepper. Cover, reduce heat to low, and simmer for 10 minutes. Stir in chicken, zucchini, and bell pepper. Continue to simmer, covered, until chicken is no longer pink in the center, about 5 minutes more.

3. Stage

Dissolve cornstarch in remaining 1/2 cup water in a small bowl; stir into the simmering mixture. Uncover, raise heat to high, and bring to a boil. Continue to boil for 3 to 4 minutes. Remove from heat. Stir in cilantro and lime juice just prior to serving.