Free Recipe Thai Chicken Curry 2
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Thai Chicken Curry 2 Recipe
1 50 grams bun fresh
-coriander; washed and dried
5 Shallots; chopped
2 Garlic cloves; chopped
2 tb Sunflower oil
2 tb Green curry paste
2 Kaffir lime leaves; shredded
2 400 g cans coconut milk
225 ml Chicken stock
18 Boneless; skinless chicken
; thighs, cut into
; bite-sized pieces
450 g Peeled; seeded pumpkin, cut
; into 2.5cm chunks
2 tb Thai fish sauce; (nam pla)
-or light
; soy sauce
Grated rind and juice of 1
-lime
1 tb Caster sugar
Good handful fresh basil
-leaves; roughly torn
Salt and freshly ground
-black pepper
Thai fragrant rice and lime
-wedges; to serve
Thai Chicken Curry 2 Preparation
1 Remove a good handful of coriander leaves from the stalks – about a quarter – and reserve. Roughly chop the rest, including the stalks and place in a mini blender with the shallots and garlic. Whiz to a paste. 2 Heat a large wok or heavy-based frying pan. Add the oil and stir-fry the curry paste for a minute on a high heat. 3 Add the kaffir lime leaves, 300ml/1/2 pint coconut milk and coriander paste, stirring well to combine. Cook for two minutes, add the chicken stock and boil for 8-10 minutes or until the natural oils start to appear on the surface. Season generously. 4 Stir in the chicken and pumpkin, reduce the heat and simmer for 15 minutes until the chicken is tender and the sauce has reduced with the oils clearly visible on the surface. 5 Add the remaining coconut milk, fish sauce, lime juice and rind and sugar, simmer and cook for another five minutes. 6 Add the reserved coriander leaves and basil and cook for another minute or two. Serve hot with bowls of the rice and lime wedges. Converted by MC_Buster. Recipe by: Food & Drink Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 6
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