John Myers
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Thai Chicken Curry
The perfect thai chicken curry recipe with a picture and simple step-by-step instructions.
Chicken:
- 600 g Boneless chicken legs
- 20 g Chopped ginger
- 2 tbsp Soy sauce dark
- 1 tsp Madras curry
- 1 pinch Seasoned salt from my KB
- Rapeseed oil
Vegetables & Sauce:
- 1 Red peppers
- 1 Yellow peppers
- 1 Carrot
- 1 Onion
- 100 g Sugar snap
- 150 g Bean sprouts
- 8 Corn on the cob small
- 2 tbsp Coconut oil
- 1 tbsp Red curry paste
- 20 g Chopped ginger
- 1 Can Coconut milk
- 1 tbsp Fish sauce
- 1 pinch Salt and pepper
- 1 tsp Sugar brown
Chicken:
- Dice the chicken and marinate with the ingredients above!
Vegetables & Sauce:
- Clean and wash the peppers and cut into strips. Peel the carrot and cut into slices with the knife. Peel the onion and cut into thin wedges. Clean the sugar snap peas and blanch them in salted water for 3 minutes. Let the bean sprouts and flask drip off.
Chicken:
- Fry the chicken in hot oil in a wok until crispy, remove and set aside. Prepare the side dish you want (rice with us).
Vegetables & Sauce:
- Now heat coconut oil in a wok and roast the onions in it, then fry the curry paste. Then add the carrots and peppers and toss. Deglaze with coconut milk and cook for 10 minutes. Then add the sprouts, baby corn and sugar snap peas. Season with ginger, fish sauce, salt, pepper and sugar.
Chicken, Vegetables & Sauce:
- Now fold the chicken into the vegetables and let it stand for 5 minutes!
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