Thai curry chicken

• For 4 people
• Preparation time : 45 minutes
• Difficulty (0 to 5) : 2

Ingredients

• Thai Curry Paste
  • Red chili peppers : 4 pieces
  • Lemongrass stalks : 2 pieces
  • Shallots : 4 pieces
  • Garlic cloves : 4 pieces
  • Ginger : 1 inch
  • Cilantro roots : 2 pieces
  • Ground coriander : 1 tablespoon
  • Ground cumin : 1 tablespoon
  • Shrimp paste (optional) : 1 teaspoon
  • Vegetable oil : 2 tablespoons
• Curry Chicken
  • Chicken thighs (boneless and skinless) : 1.5 pounds
  • Thai curry paste : 3 tablespoons
  • Coconut milk : 1 can
  • Fish sauce : 2 tablespoons
  • Brown sugar : 1 tablespoon
  • Red bell pepper (sliced) : 1 piece
  • Bamboo shoots (drained) : 1 can
  • Fresh basil leaves (torn) : 1/2 cup

The AI that generated this image will never know the flavor of this delicious recipe. But you can :-)

Steps

• Prepare the Thai Curry Paste
• In a blender or food processor, combine the red chili peppers, lemongrass stalks, shallots, garlic cloves, ginger, cilantro roots, ground coriander, ground cumin, shrimp paste (if using), and vegetable oil.
• Blend until a smooth paste forms. Set aside.
• Cook the Curry Chicken
• Heat a large skillet or wok over medium heat. Add the Thai curry paste and cook for 1-2 minutes until fragrant.
• Add the chicken thighs and cook until browned on all sides.
• Pour in the coconut milk, fish sauce, and brown sugar. Stir to combine.
• Add the sliced red bell pepper and bamboo shoots. Simmer for 15-20 minutes until the chicken is cooked through and the flavors have melded together.
• Stir in the torn basil leaves and cook for an additional 2 minutes.

Tips

• Adjust the amount of red chili peppers in the curry paste according to your desired level of spiciness.
• Serve the Thai curry chicken with steamed rice or noodles for a complete meal.

Information

• Thai curry chicken is a popular dish in Thai cuisine, known for its rich and aromatic flavors.
• Feel free to customize the vegetables in this recipe based on your preferences.