Thai coconut chicken curry : A traditional dish in Thailand
Thai coconut chicken curry is one of the most traditional dish of Thailand. Locally known it Tom Kha kai. Here they use one types of spicy and sour coconut soup.
Thai coconut chicken curry makes from coconut milk with various types of ingredients.
Here’s the process how can we makes Thai coconut chicken curry.
1. Thai coconut chicken curry
Coconut milk 1 can (14 oz.)
Reduced-sodium chicken broth
1 can (14 oz.)
Ginger 6 quarter-size slices
Lemongrass 1 stalk fresh (cut in 1-in. pieces)
Chicken breast or thighs 1 pound boned (cut into 1-in. chunks)
Mushrooms 1 cup sliced
Fresh Lime juice 1 tabspoon
Thai or Vietnamese fish sauce 1 tabspoon
Sugar 1 teaspoon
Thai chili paste 1 teaspoon
Fresh basil leaves ¼ cup
Fresh cilantro ¼ cup
In a medium pan, combine coconut milk, broth, ginger, and lemongrass and bring to boil over high heat.
Now add chicken, mushrooms, lime juice, fish sauce, sugar, and chili paste.
Reduce the heat and simmer until chicken is firm and opaque, 5 to 10 minutes. Discard lemongrass.
Garnishing with basil and cilantro.
2. Thai coconut chicken curry-2
2 shallots, or 1 small onion
Lemongrass 1 stalk
Vegetable oil 1 tabspoon
Thai curry paste (red) 3-4 teaspoon
4 Chicken breasts (cut into bite-size pieces)
Fish sauce 1 tabspoon
Sugar (brown) 1 teaspoon
4 Kaffir lime leaves (freeze & dried)
Coconut milk 400 ml
Fresh coriander 200gm
Peel shallots or onion and cut in halffrom and thinly slice.
Very finely slice the lemongrass, starting at the thinner end, stopping towards the base when it gets tough.
Now heat the oil in a pan for 2 minutes until the oil separates.
Add the shallots or onion.
Fry for 3-5 mins, until soft and translucent.
Stir in the curry paste and cook for 1 min, stirring all the time.
Add chicken pieces and stir until they are coated.
Now add the lemongrass, fish sauce, sugar, kaffir lime leaves and coconut milk.
Bring slowly to the boil.
Then reduce the heat and simmer and uncovered for 15 mintues or until the chicken is cooked.
Stir the curry a few times while it cooks, to stop it sticking and to keep the chicken submerged.
While the chicken is cooking, strip the leaves from the coriander stalks, gather into a pile and chop very roughly. You can check the taste.
Stir half the coriander into the curry and sprinkle the rest over the top.
Serve hot with rice.
See mutton recipe from Bengali cuisine