Thai Curry Recipe

Name: Thai Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 2 teaspoons oil; 1 onion, chopped; 1 12 crushed garlic cloves, crushed; ½ tablespoon chopped fresh ginger; 1 teaspoon palm sugar or 1 teaspoon brown sugar; 1 tablespoon fish sauce; 1 large tomatoes; 1 (13 1/2 ounce) can coconut milk; 1 tablespoon red curry paste; 12 lime, juice of; 12 lb chicken thighs, trimmed and cut into peices or 12 lb chicken breast; 1 medium yukon gold potato, peeled and diced

Servings: persons

2 teaspoons oil
1 onion, chopped
1 12 crushed garlic cloves, crushed
½ tablespoon chopped fresh ginger
1 teaspoon palm sugar or 1 teaspoon brown sugar
1 tablespoon fish sauce
1 large tomatoes
1 (13 1/2 ounce) can coconut milk
1 tablespoon red curry paste
12 lime, juice of
12 lb chicken thighs, trimmed and cut into peices or 12 lb chicken breast
1 medium yukon gold potato, peeled and diced

1
Heat the oil in a large saucepan or pot and saute the onion, garlic and ginger gently until the onion is soft.
2
Heat the coconut cream over med-high heat until bubbling furiously.
3
Add the curry paste and stir until well mixed, whisking the paste until you see dark streaks of coconut oil forming.
4
Add the fish sauce, palm sugar (or brown sugar), lime or tamarind.
5
Stir to mix.
6
Add the red curry sauce, mix well.
7
Taste and adjust seasonings.
8
reduce heat to medium, add chicken and potato.
9
simmer 20 minutes or until potato is cooked through.
10
If you dont simmer gently, the coconut milk will separate a lot, and the curry will look a little weird, but will still be tasty.
11
Add the tomatoes, and simmer 5 - 10 minutes longer.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 teaspoons oil, 1 onion, chopped, 1 12 crushed garlic cloves, crushed, ½ tablespoon chopped fresh ginger, and more.

Yes, Thai Curry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai Curry

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