20 Jan Quick Thai Chicken Stew
I love this easy Thai chicken curry because is a very fast recipe for those busy nights I don’t want to do a big spread of things for cooking. Additionally, it will reheat perfectly, so I normally do it in batches so I can eat for a couple of days the same. So, if you don’t have fussy eaters that don’t mind eating the same for two days, this is the recipe for you. Otherwise, you can freeze the rest and use it on a busy night.
This time I added only green beans and red peppers as side veggies, but the best thing is that you can add your favourite veggies like mushrooms, snow peas, mini corns, etc. Your imagination is your limit. Also, any vegetable with curry is awesome don’t you agree?
I always love pairing this easy Thai chicken curry recipe with some jasmine rice. I think is the perfect combo to grab all those curry juices. I am only thinking it, and my mouth waters.
Ingredients:
- Chicken thighs or breast pieces
- vegetable oil
- garlic clove
- fresh ginger
- laurel
- spring onions/ green onions (white part only)
- curry powder
- cayenne pepper
- chicken broth
- coconut milk or coconut cream
- black pepper and salt
- lime zest
- lime juice
- coriander
- corn flour
- red bell pepper /capsicums
- green beans
First, you need to prepare your ingredients. We will start by cutting in pieces your chicken breasts or thighs. Be sure to cut them in even pieces to have a more or less equal time of cooking. Salt and pepper the pieces and leave them aside.
Clean and cut your bell peppers into stripes discarding all the seeds and veins. Also, wash the green beans, cut the ends and cut them in halves. Cut the whites on the spring onions, discard the rest, or reserve them for another preparation. In a large skillet or pot, pour tablespoons of vegetable oil over medium-high heat; when it is ready, fry the chicken pieces for a couple of minutes till they have browned edges. Don’t cook them entirely because we will finish the cooking with the curry sauce. Lift the chicken with a slotted spoon, and in the same oil on medium heat, fry the minced garlic, ginger, whites of the spring onions, laurel, curry powder and cayenne pepper for a couple of minutes to develop the flavours. Pour the chicken broth, coconut milk (dissolve the corn flour into the milk), lime zest and lime juice. (You can use kaffir lime if you find it in your local grocery store) Also, add the veggies and chicken and let it simmer for 10 to 15 minutes or until the veggies are cooked. Turn the heat off and add the chopped fresh cilantro or coriander. Serve this Thai curry recipe with some jasmine rice.
Frequently Asked Questions:
Yes, you can change the powder for the same amount of green curry paste.
Yes, you can use lemon juice instead of lime, but I prefer the tanginess of the lime for this recipe. Personal choice.
Yes, you can totally use chicken meatballs. It will turn out super tasty, but you will need extra time to do the meatballs. At least you buy some premade meatballs.
Hi! I’m Valeria (aka Val) the photographer and recipe developer behind Canguro Criollo. My passion for food began when I was little at my home when everything will revolve around food and now I discover this new creative outlet of food photography. I wish you can follow my journey discovering unique ways of preparing Peruvian food abroad and some other family-friendly foods.
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