Halal Thai Chicken Curry
Ah, this Thai chicken curry! You know, there are dishes that instantly take your taste buds on a journey. This one is a favorite of mine. Imagine the richness of coconut milk enveloping tender chicken pieces, elevated by the gentle heat of red curry paste. Every bite is an explosion of flavors: the freshness of ginger, the crunch of bell peppers, and that tangy lime kick that wakes everything up. I remember the first time I made it at home, the aroma filling the whole kitchen... It's a dish that brings people together, perfect for a dinner with friends or family. Treat yourself, it's so simple yet so exotic!
Ingredients
- Chicken (thighs or breasts)500 g
- Coconut milk400 ml
- Red Thai curry paste3 tbsp
- Red bell peppers2
- Onion1
- Fresh ginger1 piece (2 cm)
- Olive oil2 tbsp
- Halal soy sauce (tamari)2 tbsp
- Lime1
- Fresh cilantro1 bunch
- Basmati rice200 g
Nutrition
Instructions
- 1
Chop the onion and ginger. Slice the bell peppers and cut the chicken into pieces.
- 2
In a large pan, heat olive oil and sauté the onion with ginger until golden.
- 3
Add the red curry paste and stir for 1 minute until fragrant.
- 4
Add the chicken pieces and brown on all sides, then pour in the coconut milk and halal soy sauce. Simmer on low heat for 15 minutes.
- 5
Add the bell peppers, stir, and cook for another 5 minutes. Squeeze the lime and sprinkle fresh cilantro.
- 6
Serve hot over a bed of basmati rice cooked according to package instructions.
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