Recipe: Delicious Thai Coconut Chicken Curry

Thai Coconut Chicken Curry.

You can have Thai Coconut Chicken Curry using 17 ingredients and 7 steps. Here is how you cook that.

Prepare 1 lb of chicken breast or thigh, chopped into small chunks or whole chicken pieces.
It's 3 of potatoes, chopped into chunks.
Prepare 1/4 cup of fresh coriander for garnish.
Prepare 3 tbsp of Madras curry powder.
Prepare 1 of bay leaf.
You need 1 of cinnamon stick.
You need 2 tsp of cayenne pepper.
Prepare 1/2 cup of onion minced or diced.
It's 1 of red bell pepper diced.
It's 5 clove of garlic minced.
Prepare 1 of ginger, thumb-sized, grated.
Prepare 1/2 cup of chicken stock.
It's 1 1/2 tbsp of tomato puree or ketchup.
It's 1 can of thick coconut milk or cream.
You need 3 tbsp of fish sauce.
You need 2 tbsp of sugar.
It's 2 tbsp of vegetable oil for frying.

Place wok over medium-high heat. Add curry powder, bay leaf, cinnamon stick, and cayenne. Dry fry for 1-2 mins until lightly toasted and fragrant..
Add 2 Tbsp. oil, plus the onions, red pepper, garlic, and ginger. Also add a few Tbsp. of the chicken stock - enough to keep ingredient frying nicely. Stir-fry 1 minute..
Add the chicken and potatoes, stir-frying 1 minute to coat with the spices..
Add remaining stock plus ketchup, stirring well to combine. Finally, add the coconut milk, fish sauce, and sugar..
Bring to a boil, then cover and reduce to simmer for 15 minutes or until cooked..
When chicken is cooked and tender, taste-test the curry for saltiness and flavor, adding more fish sauce as needed until desired flavor/salt level is achieved. Also add more cayenne, chili sauce, or fresh-cut chilies if you prefer it spicier. If it's too spicy, add more coconut milk or a little plain yogurt. Add a little more sugar if it's too sour for your taste..
Sprinkle coriander and enjoy with rice!.