Thai Chicken Curry Restaurant style at home

Thai Chicken Curry: Step by Step In Photo’s

Blanched Green Beens

Give em a 5 minute Bath in boiling Salt water

Green Beans

Blanched and Set aside for later

2 chicken breast

thinly sliced (while half frozen) and 1/4 cup coconut milk

Thai Curry Paste

Panang Curry Paste and we love the Brand Maesri

Curry Paste

Add 2 generous tablespoons of Red or Panang Curry Paste

StirFry for 5 minutes

As the curry paste heats up it infuses the chicken with enormous flavor and releases a depth you don’t get if you miss this step

Add the green beans

StirFry with Green Beans

For another 5 minutes

Now Build the Curry!

1 can of Coconut Cream

Or Coconut Milk for each chicken Breast

Fish Sauce

Add 1 tablespoon of Fish Sauce per Chicken Breast

Sweet Soy Sauce

1 Tablespoon per Chicken Breast

Palm Sugar

1/2 large pod per chicken breast

Continue Stirring

Kaffir and Chile

Add 1 Kaffir lime leaf and 1 Thai Chile Pepper per Chicken Breast

Galangal

Just a few zests per chicken breast. about 1/4 teaspoon per each

Lemon Grass

I cheat and buy it frozen and chopped. about 1/4 teaspoon per chicken breast