Thai Chicken Curry
Thai inspired chicken curry made with a homemade curry paste.
Servings: 4 people
Calories: 680kcal
Ingredients
Curry Paste
- 2 shallots
- 2 cayenne peppers
- 1 piece fresh turmeric 1 inch piece
- 1 piece ginger 2 inch piece
- 1 stalk lemongrass
- 4 cloves garlic
- 2 tbsp vegetable oil
Chicken Curry
- 1 ½ lb chicken thighs
- ½ yellow onion minced
- 2 bay leaves
- 1 can coconut milk 13.5 oz
- 1 cup chicken stock
- ½ tsp salt
- 2 cups broccoli
Instructions
- Curry Paste: Combine all ingredients up to vegetable oil in a blender or food processor. Blitz until the mixture is broken down evenly and set aside.
- Add a tablespoon of oil in a nonstick pan with 3 tablespoons of the curry paste.
- Add in the onion and cook for 2 minutes. The onions should look translucent before you add in the chicken.
- Place the chicken into the pan and cook for a minute on each side. Once the chicken is cooked on all sides, add in the bay leaves, coconut milk, chicken stock, and salt. Bring the curry to a boil.
- Add in the broccoli and simmer for 15 minutes. Pierce the broccoli with a fork to test that it is cooked through.
- Serve the curry on a bed of rice or with some bread.
Notes
You will not use all the paste for this recipe. You can store it in the fridge, and it will keep for a week.
Nutrition
Serving: 1bowl | Calories: 680kcal | Carbohydrates: 14g | Protein: 33g | Fat: 56g | Saturated Fat: 31g | Cholesterol: 168mg | Sodium: 538mg | Potassium: 867mg | Fiber: 2g | Sugar: 3g | Vitamin A: 416IU | Vitamin C: 44mg | Calcium: 65mg | Iron: 5mg