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#WFD – Thai Chicken Curry
Take a fragrant trip to Thailand tonight from the comfort of your own home with this delicious thai chicken curry.
POLOKWANE – Thai curries are made from curry paste, coconut milk or water, meat, seafood, vegetables or fruit, and herbs.
Curries in Thailand mainly differ from the curries in Indian cuisine in their use of fresh ingredients such as herbs and aromatic leaves over a mix of spices.
Ingredients
- 200ml milk
- 3ml coriander, ground
- 3ml cumin, ground
- 900g chicken thighs
- 3 x curry leaves
- 2 x green chillies, finely chopped (seeded)
- 15ml ginger, grated
- 3 x cloves garlic, crushed
- 5 x spring onions, finely sliced
- 30ml oil
- 8 x poppadoms and sambals to serve
- 200ml water
- 1 x KNORR Chicken and Mushroom Pan Dry Cook-in-Sauce
- 100ml coconut cream
- 125ml finely coriander, chopped
- 2 x tomatoes, diced
Method
- Heat oil in a large saucepan and add spring onion, garlic, ginger, chillies and curry leaves and fry together for 1 minute.
- Add chicken, cumin and coriander to the pan and brown the chicken for approximately 10 mins.
- Add milk and water to the pan. Stir in KNORR Fresh Ideas pouch contents and bring to the boil while stirring.
- Add coconut cream, coriander and tomatoes.
- Simmer uncovered for 20-30 mins until the chicken is cooked through.
- Serve with poppadoms and sambals.
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