Thai Chicken Curry

Thai Chicken Curry

Ingredients

300        gms             Boneless Chicken Pieces

100        gms             Broccoli Florets

75          gms             Baby Carrots, chopped or cut according to the need.

75          gms             Baby Corns, chopped or cut according to the need.

3             tblsp           Oil

3             tblsp           Thai Curry Paste (Veg) Please see footnote

2             tblsp           Peanut Butter

1             cup              Coconut Cream

1             cup              Coconut Milk

Few Lemon Leaves
Salt as per taste

Method

Heat a wok.

Add oil and let it smoke.

Add Thai curry paste, lime leaves and sauté on a low flame.

Add peanut butter and continue sauteing.

Add chicken pieces and stir fry until chicken is half cooked.

Add Coconut milk and stir thoroughly adding little water if needed.

Add all the veggies, stir and let the curry cook until veggies are soft and chicken cooked thoroughly.

Once the chicken is done, add coconut cream.

Taste the curry and adjust the salt, spiciness of the curry paste by adding more Thai curry paste if needed. If too hot you can add more coconut cream to mild the flavors.

The original taste is hot, lemony and coconut flavor. Enjoy!!

Note:

Thai Curry paste available in market Veg and Non Veg.