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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Thai Chicken Curry

1.0

6 tbsp panang curry paste

8 kaffir lime leaves

6 cups coconut milk

INF/INF lbs chicken breast, thinly sliced

½ cup Thai sweet basil (whole with stems)

1 cup bamboo shoots, sliced

2 tsp fish sauce

1 tsp sugar

1 tbsp tamarind Paste

½ cup brown onion (thinly sliced)

½ cup red bell pepper, to garnish

1 In a medium saucepan, heat 3 tbsp. of coconut milk to medium and stir in curry paste and lime leaves. Stir-fry for about 30 seconds until paste starts to brown.
2 Stir in remaining coconut milk into curry paste. Increase heat to high until boiling. Allow to boil for about 10 to 20 minutes or until reduces about ¼.
3 Reduce to simmer. Add chicken, Basil leaves, bamboo shoots, onion, fish sauce, Tamarind, and sugar. Let simmer for about 10 to 15 minutes, or until chicken is cooked through tender.
4 Garnish with Bell Peppers.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍛Curry

Cuisine🇹🇭Thai

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 127 weeks ago

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