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Thai Coconut Yellow Chicken Curry Recipe
INGREDIENTS:
- 250g boneless chicken thighs, cut into cubes
- half onion, sliced
- 1 tbsp vegetable oil
- 3 tbsp Laila's coconut milk
- 1/2 cup Laila's coconut milk
- 1/4 cup water
- 2-3 tbsp yellow Thai curry paste
- Salt and black pepper to taste
- 1 tsp garlic granules
- 1 large onion, sliced
- Spring onion, sliced
- Cooked Laila's Jasmine rice for serving
DIRECTIONS:
- In a mixing bowl season chicken thighs with salt, black pepper and garlic granules. Mix well and let rest for 5 minutes.
- Meanwhile in a large non stick frying pan heat oil and 3 tablespoons of Laila's coconut milk. Stir and cook for 1-2 minutes or until the coconut milk has thickened.
- Add Thai curry paste. Cook and stir for 1-2 minutes then add sliced onions and cook for another 1 minute or until onion has turn translucent.
- Add seasoned chicken and stir fry on medium high fire for 3-4 minutes or until chicken is full cooked.
- Add 1/2 cup of Laila's coconut milk and 1/4 cup of water. Stir well once the liquid starts bubbling add sliced fresh tomatoes and spring onions.
- Stir and cook until thickened to desired consistency.
- Serve warm with jasmine rice.
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