Hey everyone, it is Drew, welcome to my recipe site. Today, we’re going to prepare a special dish, dump & simmer thai style coconut chicken & veg curry. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Dump & Simmer Thai Style Coconut Chicken & Veg Curry is one of the most well liked of recent trending meals on earth. It is appreciated by millions daily. It is easy, it is quick, it tastes delicious. They’re nice and they look fantastic. Dump & Simmer Thai Style Coconut Chicken & Veg Curry is something that I’ve loved my entire life.
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To begin with this recipe, we must first prepare a few components. You can cook dump & simmer thai style coconut chicken & veg curry using 14 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Dump & Simmer Thai Style Coconut Chicken & Veg Curry:
- Prepare 2.5 pounds bone-in chicken pieces (or you can use 2 pounds boneless chicken thigh and/or breast pieces cut into big chunks)
- Get 1/2 a yellow onion cut into 1/2" slices
- Make ready 4 slices (about 1/8" thick) of fresh ginger root OR 1/4 teaspoon dried ginger powder
- Make ready 3 cloves garlic, smashed OR 1/3 teaspoon garlic powder
- Make ready 1 tomato, quartered
- Get 5 Kaffir lime leaves OR the zest of half a lime or lemon
- Take 15 basil leaves (Thai is preferable, but if you have some other kind, that's ok, too)
- Get juice of half a lime
- Prepare 1 (15 oz.) (or so) can of coconut milk
- Take Thai chilies to taste (you can sub crushed red chili flakes - start with 1/2 tsp. for moderate heat and adjust as you like)
- Make ready 2 teaspoons curry powder
- Prepare 2 Tablespoons fish sauce
- Make ready 1-2 teaspoons sugar
- Get 2-3 cups chopped veg to add later
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Instructions to make Dump & Simmer Thai Style Coconut Chicken & Veg Curry:
- Dump all ingredients except for veg into a large pot or Dutch oven, and give it a few gentle stirs to incorporate.
- With the pot covered, bring the mixture to a boil over medium heat and let it boil for 2 to 3 minutes. This should take 10 to 12 minutes or so.
- Turn the heat down to low, and simmer the curry for 30 minutes, still covered.
- Stir in your veg, turn the heat back up to medium, and continue to cook for another 20 minutes or so, 10 minutes with the lid askew, and another 10 minutes completely uncovered. After the first 10 minutes is a good time to adjust the seasoning for salt and heat.
- That's it! Enjoy. :)
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