How to Make Thai Chicken Curry
Start with marinating your chicken in some fish sauce and a touch of sugar. In a wok, heat some oil and sauté Thai curry paste (red or green, your pick) until fragrant. Add coconut milk and bring to a simmer. Toss in your marinated chicken and veggies like bell peppers and bamboo shoots. Simmer until the chicken is cooked. Season with fish sauce, lime juice, and a pinch of sugar to taste. Garnish with fresh basil or cilantro before serving. Enjoy with jasmine rice!
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Grab some Thai curry paste from the store, sauté it in a bit of oil, dump in a can of coconut milk, throw in chicken and whatever veggies you like, cook till done, and voila! Easy peasy.
Personal tip: use bone-in chicken thighs for extra flavor. Fry the curry paste in coconut oil before adding the coconut milk. Adds a deeper flavor!
Just mix coconut milk with curry paste, then add chicken and veggies. Boil until the chicken's cooked. Simple as that!
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