Empty My Fridge
My ASAP Chicken Curry
Ingredients
- Chicken thigh · boneless skinless1 lb
- Fish sauce4 tsp + 2–3 tsp
- Coconut oil3 tbsp
- Curry · paste4–6 tbsp
- Shrimp paste1 tsp
- Coconut milk1 ½ cups
- Chicken stock1 cup
- Sugar2 tbsp
- Bamboo shoot1 can
- Lime5
- Thai basil1 cup
- Bell pepper · julienned1 handful
- Rice
Instructions
- Mix the chicken with the fish sauce and set it aside at room temperature.
- In a medium pot over medium heat, add the coconut oil and curry paste and fry for 2 minutes, adding a little coconut milk if the paste sticks.
- Add the coconut milk, chicken stock, palm sugar and bamboo shoots. Twist the makrut lime leaves to bruise them, tear them into pieces and add them. Bring to a simmer and cook for 5 minutes.
- Add the marinated chicken and, once the sauce simmers again, cook 1–2 minutes until the chicken is cooked through. If using chicken breast, take the pot off the heat promptly to avoid drying it out.
- Turn off the heat, stir in the red pepper (if using) and Thai basil, then taste and add fish sauce as needed. Serve with jasmine rice.
Summarized from Pailin's Kitchen's video. Watch it for the details.
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RiceBell pepperLimeChicken thighCoconut milkBamboo shoot
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