Thai Chicken Curry is absolutely an excellent dish with combination of flavors in it which is not very spicy or mild. This dish goes very well with jasmine rice as this variety of rice cools and compliments the flavors and taste. Thai cuisine stress on lightly prepared with strong aromatic and is also known for being spicy. Thai food is known for its balance of the five fundamental taste senses in each dish or the overall meal that includes hot (spicy), sour, sweet, salty, and (optional) bitter.
The curries from the Southern region of Thailand contain coconut milk and fresh turmeric while the northeastern dishes often include lime juice. Coconut milk is the base for many recipes of Thai curries. Unlike the use of cream in the Western style curry sauces, traditional Thai cooking uses coconut milk in the curry to give a creamy texture and taste. In traditional Thai cuisine, curries are prepared with meat, fish or vegetables in a sauce based with a paste made from red paprika, spices and herbs.
Apart from the coconut milk, they also use the local ingredients such as chili peppers, kaffir lime leaves, lemon grass and galangal in central and southern areas of Thailand. Northern and northeastern Thai curries generally do not contain coconut milk. Due to the use of fresh herbs, spices, and other fresh ingredients, Thai curries tend to be more aromatic than Indian curries. In the West, few Thai curries are described by color; red curries use red chilies while green curries use green chilies.
Thai chicken curry cooked in coconut milk is a fabulous dish creamy, mild spice and offers a delicious way to get the nutrients, antioxidants. Chilli peppers and coconut milk the two most important everyday ingredients in any Thai kitchen. Coconut milk is a healthy substitute than the traditional fats like butter or vegetable oils. Unlike most bad fats, the fatty acids in coconut help to lower bad cholesterol, while promoting good cholesterol. Coconut milk makes the dish a lot creamier.
To prepare this enticing Thai dish, firstly wash and cut the carrots into thin sticks then finely chop the onions, garlic and cut the paprika into strips. Add the chicken to a drop of oil and fry them lightly. Add a touch of salt and pepper.
Move the chicken to the perimeter of the pan and add in chopped carrots, onion, garlic and paprika in the middle. Let vegetables sauté for a moment and mix in the chicken with the vegetables adding lime juice, fish sauce, curry paste and the chicken stock.
Mix all the ingredients thoroughly and slowly add in the coconut milk little by little to avoid the pan from cooling down too much at one. Add in the chili-spice mix, curry, ginger and mix again thoroughly. Cover with a pan and let it simmer for a few minutes on low heat.
Finally add some finely chopped cilantro to enhance the flavors and serve with Thai jasmin rice. To make it healthier and delicious you can also add vegetables like carrots, okra and green beans too. Gives an exotic and authentic oriental flavor!
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Using of coconut milk is excellent as it is a dairy-free alternative for those who are lactose intolerant or allergic to animal milk. This vegan drink is also soy-free, gluten-free and nut-free. It contains many vitamins, minerals and electrolytes, including potassium, calcium and chloride. Half the medium-chain fatty acids in coconut milk are composed of lauric acid, which is anti-viral, anti-bacterial, anti-microbial and anti-fungal. Coconut milk help boost the immune system.