Easiest Way to Make Delicious Thai chicken

Without fail cooking ultimate Thai chicken easy, delicious, practical.

Good Evening every body, at this time you get present recipe Thai chicken with 23 ingredients and 9 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 23 ingredients and 9 stages of easy cooking Thai chicken.

Ingredients for Thai chicken

1. Needed : canola oil.

2. Prepare : onion large diced.

3. Prepare : garlic cloves minced.

4. Prepare : ginger minced.

5. Prepare : lemon grass minced*.

6. Prepare : red bell pepper julienned.

7. Needed : carrot.

8. Needed : BC squash, peeled & diced into 3/4 inch (2 cm) pieces.

9. Prepare : red Thai curry paste.

10. Prepare : coconut milk can (400 ml).

11. Prepare : coconut cream can (400 ml).

12. Needed : kafir lime leaves (optional).

13. Needed : fish sauce.

14. Prepare : lime juice, fresh.

15. Prepare : kale, julienned.

16. Prepare : cilantro, fresh.

17. Prepare : Thai basil (normal basil can be substituted) julienned.

18. Prepare : Salt (as needed).

19. Prepare : Garnish.

20. Prepare : Lime wedges.

21. Prepare : Serve with jasmine rice.

22. Prepare : Chicken.

23. Needed : chicken thigh boneless skinless diced into 1 inch or 3 cm pieces (1 kg).

If all ingredients Thai chicken it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Process Cooking Thai chicken

1. First I prep a pot of jasmine rice in my instant pot and have it prepped and ready to go, pressing the cook start as I prepare this meal..

2. In a 7 L Dutch oven or large pot, heat canola and sauté onion till soft. (About 4 minutes).

3. Place in chicken and continue to sauté until seared on all sides..

4. Add your garlic, ginger, and lemon grass and sauté for 1 more minute.

5. Add red pepper, carrot, BC squash, and continue to cook for 2 minutes..

6. Stir in your curry paste and continue stirring for 1 minute..

7. Pour in the cans of coconut milk and cream, sitting until combined. Add the optional kafir leaves and fish sauce. Bring to a boil, reduce medium heat, and simmer for 8-10 minutes or unti sauce has thickened enough to coat the chicken..

8. Turn heat off and add lime juice, kale, cilantro, fresh Thai basil, stir in and adjust the seasoning with salt, if needed..

9. Serve over hot cooked rice and top with lime wedges.

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