Thai Coconut Chicken Curry Recipe

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Recipe's preparation

Thai Coconut Chicken Curry Recipe

Start by preparing the ingredients: chop the onion, dice the garlic, and dice the ginger. You can strip the ginger with a spoon or vegetable peeler and afterwards finely dice it. Chop the red bell pepper thinly into long vertical strips and afterwards cut those strips down the middle.
Heat 2 tbsp coconut oil in a huge deep skillet over medium-high flame. Include the onion and saute for 3-5 minutes or until onions are starting to get golden. Include the garlic and ginger. Mix to cover everything with the oil. Lower the flame and include the Orient Asian Thai Green Curry Paste, and coriander. Mix regularly for 2-3 minutes or until gently toasted and fragrant.
Return the flame to medium-high. Include the leftover 1 tbsp of coconut oil and the red pepper. Mix for 1-2 minutes and afterwards include the pieces of chicken. Sprinkle on salt and pepper to taste (it is preferable to include 1 teaspoon fine sea salt and 1/2 teaspoon pepper). Cook, mixing regularly for around 4-5 minutes or until the chicken is seared on the two sides, yet not cooked through.
Pour in the coconut milk, lime juice, and brown sugar (to taste; it is preferable to start with only 1 tablespoon). Mix until chicken is cooked through (juices run clear and it is cooked to 165 degrees Fahrenheit) and curry is marginally thickened. On the off chance that you need a thicker sauce, you can remove 1 to 2 tbsp of the sauce and add to a little bowl and (with a fork) whisk in 1 tbsp of cornstarch until smooth. Whisk this blend into the curry. If you wish to do so, mix in the fish sauce.
Serve over rice or with naan bread or both. Garnish singular plates with cilantro, basil, or squashed peanuts/cashews. Serve extra lime wedges by the side as desired

Recipe reference:https://orientasian.in/coconut-chicken-curry/