Curry Chicken Recipe with homemade curry paste 零失败咖喱鸡

🧂 Ingredients

• 350 g Thai red curry paste

  homemade or storebought
• 6 mid sized potatoes

  cleaned, peeled and cut
• 850 g free range chicken

  cleaned and chopped
• ⅔ cup cooking oil
• 2 cups coconut milk

  room temperature
• 2 cups water
• 10-15 pcs taupok (tofu puffs)

  cleaned and cut into smaller pieces
• 2-3 tbsp fish sauce

  for seasoning
• ½ tbsp curry powder

  optional
• 1-2 red chilli

  for garnish
• 1-2 kaffir lime leaf

  for garnish

Instructions

• 1 Wash and cut 10-15 pcs taupok (tofu puffs) (tofu puffs) into smaller pieces
• 2 Wash, peel, and cut 6 mid sized potatoes into smaller pieces (about 1 inch
  squares)
• 3 Sear 850 g free range chicken over medium high heat, evenly, until about 80%
  cooked. Remove from pan and set aside.
  
  Note: The chicken pieces need not be thoroughly cooked at this point as we will
  finish the cooking in the curry later.
• 4 Heat half portion of 2/3 cup cooking oil over medium heat in a large based pan,
  and add potatoes.
  
  Fry potatoes until slightly crispy. Then remove and set aside.
• 5 Add the other half of the cooking oil into the pan over medium heat and add
  curry paste. Stir fry 350 g Thai red curry paste to release its aroma. The paste
  will absorb the oil and become drier and smoother.
• 6 Add chicken to curry paste and stir fry for about 5-8 minutes.
• 7 Add 2 cups water to slightly cover the chicken. Let it boil for about 8-10
  minutes.
• 8 Add potatoes and mix well. Let it boil for about 5-8 minutes.
• 9 Add 2 cups coconut milk and mix well.
• 10 Add taupok (tofu puffs) and let it boil over low medium heat.
• 11 Add 2-3 tbsp fish sauce and season to taste. Optional to add 1/2 tbsp curry
  powder. Let it boil over low heat for another 8-10 minutes.
• 12 Serve with rice, bread or roti prata.
  
  Garnish with 1-2 red chilli and 1-2 kaffir lime leaf.

Nutrition Info