So that you could be making ready Thai Chicken Curry recipes for your family however this tips may be useful.
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In the previous few years, Air Fryers have turn into highly regarded in addition to an essential kitchen appliance. Primarily an amped-up countertop convection oven, it's fairly often advisable by cooking specialists to arrange frozen food, bake cookies, and even fry bacon, rooster and other meats. Air frying is more healthy than frying in oil. It cuts energy by 70% to 80% and has lots much less fat. This cooking methodology may also minimize down on some of the other dangerous results of oil frying.


Thai Chicken Curry
Thai Chicken Curry

Before you jump to Thai Chicken Curry recipe, you may want to read this short interesting healthy tips about Coconut Oil Is Really A Wonderful Product And Can Also Be Advantageous For Your Health.

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We hope you got insight from reading it, now let’s go back to thai chicken curry recipe. You can cook thai chicken curry using 18 ingredients and 7 steps. Here is how you do that.

The ingredients needed to make Thai Chicken Curry:
  1. Prepare 500 g chicken
  2. Use 200 ml coconut milk (or more)
  3. Prepare 50 g coriander
  4. Take 25 g basil leaves
  5. Take as per taste Kafir lime rind (or lemon rind)
  6. Provide As needed Kafir lime leaves (optional)
  7. Prepare 250 g capsicum
  8. Take 250 g Thai brinjal (or regular brinjal cut into small pieces)
  9. Prepare 3 bird eye chilli (or regular hot green chilli)
  10. Take 1 teaspoon Shrimp paste(optional- I couldn’t source it)
  11. Provide 2-3 tablespoons fish sauce
  12. Take 100 g babycorn
  13. You need 1 large onion
  14. You need 12-13 cloves garlic
  15. Use 1 stalk lemongrass
  16. Prepare to taste Salt
  17. Take as required Ground black pepper (optional)
  18. Get As required Lemon slice to garnish
Steps to make Thai Chicken Curry:
  1. Make a paste of the - Coriander, basil, chillies, garlic, half the capsicum, lime rind, lemongrass with salt
  2. Pressure cook the chicken for 2 whistles with salt and keep separately
  3. Chop the remaining capsicum, brinjal, babycorn and keep aside.
  4. Add coconut milk to a hot wok, followed by our green paste. Add two tablespoons of fish sauce.
  5. Cook the mix till it lightly browns and gives out a fragrant smell (you will know when)
  6. Add the boiled chicken along with the stock, and the cut up vegetables, some more coconut milk, tablespoon of fish sauce and cook till the brinjals and baby corn are done.
  7. Ready to serve, garnish with basil and a squeeze of lemon.

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