Thai Chicken Curry
Thai inspired chicken curry made with a homemade curry paste.
- Prep time
- 30 min
- Cook time
- 1 hr
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 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
- 1
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.
- 2
Add a tablespoon of oil in a nonstick pan with 3 tablespoons of the curry paste.
- 3
Add in the onion and cook for 2 minutes. The onions should look translucent before you add in the chicken.
- 4
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.
- 5
Add in the broccoli and simmer for 15 minutes. Pierce the broccoli with a fork to test that it is cooked through.
- 6
Serve the curry on a bed of rice or with some bread.