Spicy yet mellow. Thai Chicken Curry
Spicy yet mellow.Thai Chicken Curry
4.7
(36 reviews)Time
Use coconut milk and fish sauce to give your usual curry a Thai-style twist. It turns out pleasantly spicy yet mellow!
Calories
675kcal
Carbs
72.4g
Fat
33.7g
Protein
21.2g
Net Carbs
68.1g
Sodium
1532.7mg
* per serving
* Nutritional values are based on the Standard Tables of Food Composition in Japan and may differ from U.S. food composition data.
* Sodium is estimated from the recipe's salt content (1 g salt ≈ 393 mg sodium).
Ingredients [ 2 servings ]
- rice (Thai rice if available)300 g
- boneless chicken thigh1 (150 g)
- yellow bell pepper½
- onion¼
- cherry tomato4
- eggplant1
- shimeji mushrooms½ pack
- vegetable oil1 tablespoon
- curry powder1 teaspoon
- sliced chili pepper¼ teaspoon
- salt¼ teaspoon
☆ For seasoning the chicken
- salt and peppera pinch
- curry powder1 teaspoon
★ For the curry
- water300 ml
- granulated bouillon (consommé)1 teaspoon
- coconut milk200 ml
- nam pla (Thai fish sauce)1 tablespoon
- sugar1 teaspoon
Please Note
Ingredients may vary by product and region. If you have food allergies or dietary restrictions, please review all ingredient labels carefully before cooking. Consult your doctor or a registered dietitian if you have any health concerns.
Instructions
1
Cut the chicken into bite-size pieces and rub in the seasonings marked ☆.
2
Cut the yellow bell pepper and onion into 3/4-inch (2 cm) pieces. Cut the cherry tomatoes in half lengthwise. Trim off the stem end of the eggplant and cut it into 3/8-inch (1 cm) rounds. Trim off the base of the shimeji mushrooms and separate them by hand.
3
Heat the vegetable oil in a pot over medium heat. Add the chicken and cook until the surface is browned. Add the vegetables and stir-fry until softened.
4
Sprinkle in the curry powder and stir-fry a little more. Add the ingredients marked ★ and heat over high heat until it comes to a boil.
5
Once it comes to a boil, reduce to low heat and simmer for about 10 minutes. Add the cherry tomatoes, sliced chili pepper, and salt, and bring it back to a boil briefly. Serve in bowls with rice on the side.
Reviews
4.7
(36 reviews)*Automatically translated from reviews posted in Japan.
🇯🇵 User from Japan
It was authentic and absolutely delicious! Of all the curries I’ve made so far, this was the best!!
