Can you use Thai red curry paste instead of curry powder?

Yes, you can change the powder for the same amount of green curry paste.

Can I substitute the lime for lemon?

Yes, you can use lemon juice instead of lime, but I prefer the tanginess of the lime for this recipe. Personal choice.

Can I use Thai meatballs instead of chicken pieces?

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.

Quick Thai Chicken Curry Stew

Description

If you are looking for a tasty Thai chicken curry, this is your go-to recipe. Because you will find it has this authentic flavour from a Thai restaurant but right from your kitchen. The other plus from this recipe is that you can batch cook and freeze the leftovers or reheat the next day without a problem. That is why I am on my household’s top Thai chicken stew recipes list.

Ingredients

Units Scale

500 grams of Chicken thighs or breast pieces
1–2 tablespoons vegetable oil
1 teaspoon of garlic clove, minced
1 teaspoon of fresh ginger, minced
2 laurel leaf
2 spring onions/ green onions (white part only)
1 tablespoon of curry powder
1/4 teaspoon cayenne pepper
1 cup of chicken broth
1 can of coconut milk or coconut cream (375ml)
black pepper and salt
2 teaspoon lime zest
1 lime juice
1/2 cup of chopped coriander
1 tablespoon of corn flour
1 red bell pepper /capsicums
1 cup of green beans

Instructions

Clean and cut the chicken pieces and season them well. Set them aside in a mixing bowl.
Cut the veggies: Cut the capsicum into strips discarding the seeds and veins. Also, cut the ends of the green beans in halves or in small pieces, whatever your family likes more. Cut the whites of the green onions. Set aside all these prepared veggies.
In a large skillet or pot, heat a drizzle of oil and fry the chicken until it is golden brown but not thoroughly cooked. You will finish cooking them with the curry sauce. Lift the chicken and set them aside in a dish.
In the same pot and oil, fry the garlic, ginger, spring onions, curry powder, cayenne pepper and laurel. Let them cook for a couple of minutes to develop the flavours. Add the veggies to the mixture, fry them for 30 seconds, and pour the coconut cream (with the corn flour dissolved), chicken stock, lime juice, zest and chicken. Let it simmer for 10 to 15 minutes until the veggies are cooked. Turn off the heat and add the chopped coriander. Serve the Thai Curry chicken with some jasmine rice. Enjoy!

Keywords: Thai Chicken Stew, Curry Chicken, Quick Dinner