Thai Coconut Curry Recipe


  • Two cups of coconut milk
  • Basin two tablespoons
  • 200 grams of chicken
  • Salt to taste
  • Two to three cloves of garlic
  • A teaspoon of crushed garlic
  • A teaspoon of chopped red pepper
  • Two tablespoons of vinegar
  • A teaspoon of turmeric
  • Two to three red chillies
  • Four to five green chillies
  • Green coriander custom
  • Cooking oil as required

Preparation tips

  • First, to make coconut milk, blend one cup of crushed coconut with one and a half cup of ice cold water.
  • Marinate the chicken pieces with salt, red pepper, crushed garlic and vinegar.
  • Add basin and turmeric to coconut milk and mix and cook over low heat.
  • Heat two tablespoons of cooking oil in a frying pan, fry the chicken in it on high heat till golden and put it in the curry.
  • When the chicken is melted, fry it in two tablespoons of cooking oil with red chillies and chopped garlic cloves and add it to the curry.
  • Finally add salt, lemon juice, green chillies and green coriander to the curry and put it on low heat.
  • Start this unique and delicious curry with boiled rice.

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