Recipe: Delicious Thai Chicken Curry

Thai Chicken Curry. This Thai Yellow Chicken Curry is comfort food meets takeout at home. Or are those the same thing? It's so good - especially if you treat yoself with the coconut cream instead of the usual coconut milk.

A swirl of coconut milk is added at the end which adds a rich. This Thai chicken curry is case in point. This Thai Chicken Curry is made in the slow cooker to give it that slow-simmered depth of flavor and you'll love every last bite of it! You can have Thai Chicken Curry using 14 ingredients and 5 steps. Here is how you cook it.

Ingredients of Thai Chicken Curry

1. It's 2-3 tbsp of coconut oil.
2. It's 1 of med/large yellow onion, diced small.
3. It's 1 pound of boneless skinless chicken breasts or thighs, diced.
4. Prepare 3 cloves of garlic, finely minced.
5. It's 1 tbsp of fresh ginger, finely chopped (Or 2-3 tsp. Ground Ginger).
6. It's 2 tsp of ground coriander.
7. It's 1-2 cans (13 oz) of coconut milk (Unsweetened).
8. It's 1 cup of shredded carrots.
9. It's 1-3 tbsp of Thai red curry paste.
10. It's 1 tsp of salt, or to taste.
11. You need 1/2 tsp of black pepper, or to taste.
12. Prepare 3 cups of fresh spinach leaves.
13. It's 1 tbsp of lime juice.
14. Prepare 1/4 cup of cilantro, finely chopped for garnish.

This is my favorite Thai Chicken Curry recipe. This Thai yellow curry recipe is done in no time, plus it's all in one pot for easy cleanup. This is an easy, foolproof Thai chicken curry recipe. Thai chicken panang curry is a rich curry with complex flavors.

Thai Chicken Curry step by step

1. To a large skillet, add the oil, onion, and sauté over medium-high heat until the onion begins to soften about 5 minutes; stir intermittently.
2. Add the chicken and cook for about 5 minutes, or until chicken is done; flip and stir often to ensure even cooking.
3. Add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently.
4. Add the coconut milk, carrots, Thai curry paste, salt, pepper, and stir to combine. Reduce the heat to medium, and allow mixture to gently boil for about 5 minutes, or until liquid volume has reduced as much as desired and thickens slightly..
5. Add the spinach, lime juice, and stir to combine. Cook until spinach has wilted and is tender, about 1-2 minutes. Taste and add additional curry paste, salt, or pepper if needed..

Make this savory chicken dish with Thai green curry paste, available in Asian markets, for a fast weeknight dinner. Tender boneless, skinless chicken pieces simmer in a sauce flavored with coconut. Authentic Thai green curry recipe from Pailin Chongchitnant of Hot Thai Kitchen! The Best Thai Panang Chicken Curry we've ever made. Cancel your takeout order and give it a try!