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Karee Curry With Chicken from Thailand
At a Glance
- Prep
- 15 minutes
- Cook
- 35 minutes
- Total
- 40 min
- Yield
- 2.00 serving(s)
Categories
- Curry
Cuisine
- Thai
Cooking Method
- Stovetop
Difficulty
- Easy
Dietary
- Thai
Allergens
- Possible Fish — check ingredient labels
Servings & Nutrition
Original recipe serves 2. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Karee Curry With Chicken from Thailand brings together 1 1/2 lbs chicken, 1 tablespoon chili curry powder, 3 cups coconut milk in a practical dish for home cooking. It takes about 40 min to prepare and cook. It makes approximately 2 servings.
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Ingredients
- 1 1/2 lbs chicken
- 1 tablespoon chili curry powder
- 3 cups coconut milk
- 1 onion, sliced
- 2 baby potatoes
- 1 red chili, sliced
- 1/2 tablespoon sugar
- 1/2 teaspoon salt
- 1 tablespoon fish sauce
- 1 cup rice
- 2 cups water (for rice)
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Instructions
Cut the chicken into portion sized pieces. Legs and thighs can be left whole.
Heat a small amount of oil in a frying pan, and stir in curry powder until fragrant. Stir in one cup of coconut milk until the powder mixture is well dissolved.
Place the chicken into the mixture and simmer on low heat for 10-15 minutes, until the chicken is cooked through.
Meanwhile, slice the onion, peel and dice the potatoes. Add the vegetables and remaining coconut milk and spices to the pan and simmer for 15-20 minutes (until the potatoes are tender.).
Meanwhile, prepare rice according to package directions.
Immediately serve the karee over top of the rice.
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