Spicy Thai Chicken Curry
Author: Julia McPhee
Nutrition Information
- Serves: 4
- Serving size: 1
- Calories: 588
- Fat: 51.8g
- Saturated fat: 43.6g
- Carbohydrates: 8.0g
- Protein: 22.5g
Recipe type: Main Meals
Cuisine: Low Carb
This authentic Spicy Thai Chicken Curry involves making your own spicy curry paste. Make curry paste several hours before cooking to allow flavours to settle and intensify.
Ingredients
- Curry Paste
- 1 red Chilli
- 1 tsp Salt
- 2 Shallots or small onions finely diced
- 4 cloves Garlic
- 2 stems Lemongrass
- 15 white peppercorns
- 2 tsp ground Coriander
- 2 tsp Cumin
- 1 tsp Fennel seeds
- 2 tbsp Lemon or lime juice
- Curry
- 2 tbsp Coconut oil
- 400ml Coconut cream
- 2 Chicken or duck maryland (leg and thigh attached)
- 400ml Coconut milk
- 1 cup diced vege (brocoli, kale, onion, capsicum, grated carrot etc)
Instructions
- Blend all curry paste ingredients until smooth. Let sit for several hours if possible. Heat 1 tbsp coconut oil in a pan and add curry paste. Cook for 5 minutes to allow flavours to intensify but be careful not to let the paste burn. Add coconut cream and simmer for a further 5 - 10 minutes. Remove from heat. In a large pan, heat remaining 1 tbsp coconut oil. Add chicken and brown on both sides. Put chicken and curry paste mixture in the slow cooker with coconut milk. Set heat on high for 2 hours. Turn the heat to low for another 2 - 3 hours. Add vegetables shortly before serving. Serve this Spicy Thai Chicken Curry with fresh coriander.
2 Comments
Hi, I can’t find white peppercorns, can I substitute with black pepper? Thanks
Hi Julie, I can’t find white peppercorns in my local supermarkets. Could you suggest a substitute please. Thanks, Rachael