Ingredients for Best Ever Thai Chicken Curry
- Curry
- 1 large onion
- 1 thumb-sized piece ginger
- 2-3 red chilies
- 4 cloves garlic
- 1 tablespoon vegetable oil
- 1 tablespoon ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon turmeric
- 1 lb boneless, skinless chicken thighs
- 1½ cups chicken stock
- 2 tablespoons tomato paste
- 1 (13.5 ounce) can full-fat coconut milk
- ¼ cup fresh cilantro
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How to Make Best Ever Thai Chicken Curry
- Combine 1 large onion, 1 thumb-sized piece of ginger, 2-3 red chilies (adjust to your spice preference), and 4 cloves garlic in a food processor. Add 2 tablespoons of vegetable oil and process until completely smooth.
- Heat the paste in a large pan or wok over medium heat. Add 1 tablespoon of ground coriander, 1 teaspoon of ground cumin, and 1/2 teaspoon of turmeric. Cook for 2-3 minutes, stirring frequently, until fragrant.
- Add 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces. Add 1 tablespoon of vegetable oil if needed. Cook for another 2-3 minutes, until lightly browned.
- Pour in 1 1/2 cups of chicken stock and 2 tablespoons of tomato paste. Stir well to combine, ensuring no lumps remain.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until the chicken is cooked through and tender.
- Stir in 1 can (13.5 oz) of full-fat coconut milk and heat through. Garnish with 1/4 cup of fresh chopped cilantro before serving. Serve with steamed rice.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
24g
Fat
39g
Carbs
5g
