Thai Chicken Curry. Add chicken pieces and stir until they are coated. Add the lemongrass, fish sauce, sugar, kaffir lime leaves and coconut milk. This Thai chicken curry is case in point.

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 golden-hued Thai chicken curry simmered with individual spices, fresh herbs, and a hint of cinnamon. You can have Thai Chicken Curry using 14 ingredients and 6 steps. Here is how you cook that.

Ingredients of Thai Chicken Curry

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

A swirl of coconut milk is added at the end which adds a rich. 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! This is my favorite Thai Chicken Curry recipe. These Thai chicken curry recipes are fragrant, quick and easy that make a great alternative to a weekend take-away.

Thai Chicken Curry instructions

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. Add Cilantro or save for serving. Taste and add additional curry paste, salt, or pepper if needed..
6. Serve alone or over rice..

You can go the distance and make your own Thai curry paste for maximum. This Thai yellow curry recipe is done in no time, plus it's all in one pot for easy cleanup. The Best Thai Panang Chicken Curry we've ever made. Cancel your takeout order and give it a try! This easy green curry is made with chicken, coconut milk, fresh herbs, and lime.