Curry Chicken Recipe
This Curry Chicken recipe, cooked with homemade Thai Red Curry Paste, is so full of flavours and aromatics, it makes the perfect comfort food. We love eating it with rice or just plain roti prata. Level up the spiciness if you are up for it or make it less spicy by replacing the chillies with bell peppers.
Ingredients
- 350 g Thai red curry paste
- 6 mid sized potatoes cleaned, peeled and cut
- 850 g free rance chicken cleaned and chopped
- ⅔ cup cooking oil
- 2 cups coconut milk
- 2 cups water
- 10-15 pcs taupok (tofu puffs) cleaned and cut into smaller pieces
- 2-3 tbsp fish sauce for seasoning
- ½ tbsp curry powder optional
- 1 red chilled for garnishing
- 1 kaffir lime leaves for garnishing
Instructions
- Wash and cut taupok (tofu puffs) into smaller pieces
- Wash, peel, and cut potatoes into smaller pieces (about 1 inch squares)
- Sear chicken over medium high heat, evenly. Remove from pan and set aside. The chicken pieces need not be thoroughly cooked at this point.
- Heat about 1/3 cup cooking oil over medium heat and add potatoes. Fry potatoes until slightly crispy. Then remove and set aside.
- Heat about 1/3 cup cooking oil over medium heat and add curry paste. Stir fry curry paste to release its aroma. The paste will absorb the oil and become drier and smoother.
- Add chicken to curry paste and stir fry for about 5-8 minutes.
- Add 2 cups water to slightly cover the chicken. Let it boil for about 8-10 minutes.
- Add potatoes and mix well. Let it boil for about 5-8 minutes.
- Add coconut milk and mix well.
- Add taupok (tofu puffs) and let it boil over low medium heat.
- Add fish sauce and season to taste. Optional to add curry powder. Let it boil over low heat for another 8-10 minutes.
- Serve with rice, bread or roti prata.
