Thai Chicken Curry Recipe

Thai Chicken Curry Recipe

Ingredients
1. Boneless, skinless chicken breasts, cut into bite size pieces (1 1/2pounds)
2. unsweetened light coconut milk (1can about 13.5oz)
3. curry powder (1tsp)
4. paprika (2tsp)
5. red pepper flakes (1/2tsp)
6. grated lemon rind (1tsp)
7. chopped onion (1small)
8. minced garlic (1clove)
9. chopped fresh ginger (1tbsp)
10. salt (1/2tsp)
11. fresh basil leaves, cut into strips (1/2c)
12. baby spinach (2bags about 6oz)
13. fish sauce (1 to 2 tbsp)

Method of preparation:-
1. Take a blender, put onion, garlic, ginger, coconut milk, curry powder, paprika, pepper flakes, lemon rind in it. Then make the paste of this mixture by blending them.

2. Take a frying pan; place it over medium high heat. Add coconut mixture in it and cook it for about 2 minutes. Then add chicken, fish sauce and left over coconut milk in it and keep it to boil.

3. Turn down the heat to low, uncover the pan and keep it to simmer for about 8 to 10 minutes until the chicken gets cooked. Add salt, basil and spinach in it and cook it until the spinach gets wilted. When it gets ready then take off the pan from heat and serve it with naan or rice.

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