Chicken Thai Curry Recipe | Yummly
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Chicken Thai Curry

LA PETITE CHEF
29Ingredients
60Minutes
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Ingredients

US|METRIC
4 SERVINGS
  • 2 Tbsp. vegetable oil
  • 1 onion (medium, cut in 8 wedges)
  • 1/2 green bell pepper (cut in 8 wedges)
  • 1/2 yellow bell pepper (Red and, cut into long strips)
  • 1 stalk lemongrass (white bulb only)
  • 1 Tbsp. fresh ginger (coarsely chopped)
  • 3 Tbsp. thai green curry paste (recipe follows)
  • 3 kaffir lime leaves
  • 3 cups unsweetened coconut milk
  • 3/4 cup chicken broth
  • 1 1/2 lb. skinless boneless chicken breasts (cut in 1-inch strips)
  • sea salt
  • 1 lime (juiced)
  • fresh Thai basil leaves
  • fresh cilantro leaves
  • lime wedges (for garnish, optional)
  • 2 Tbsp. coriander seeds
  • 1 Tbsp. cumin seeds
  • 1 Tbsp. whole black peppercorns
  • 8 green chillies (fresh Thai, / 3 red chillies)
  • 2 shallots (coarsely chopped)
  • 4 garlic cloves (smashed)
  • 1 handful cilantro sprigs (fresh)
  • 1 handful cilantro stems
  • 2 inches galangal (piece, peeled and coarsely chopped)
  • 2 lemon grass (stalks, white part only, coarsely chopped)
  • 2 kaffir lime leaves (torn)
  • 2 tsp. shrimp paste (dried)
  • 1/2 cup water
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