Ayam Masak Thai (Classic Thai Chicken Curry)
Hidangan tradisional · Thai
A rich and aromatic Thai chicken curry featuring tender chicken pieces simmered in a flavorful coconut milk-based sauce with a balance of sweet, savory, and spicy notes. This classic version highlights authentic Thai ingredients for a truly traditional taste.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Chicken thighs, boneless and skinless500g
- Coconut milk400ml
- Red curry paste (Thai)2-3 tbsp
- Fish sauce2 tbsp
- Palm sugar1 tbsp
- Kaffir lime leaves4-5 leaves
- Lemongrass, bruised1 stalk
- Galangal, sliced1 inch piece
- Thai chilies, sliced (for garnish)1-2
- Thai basil leaves1/4 cup
- Vegetable oil1 tbsp
- Saltto taste
- Water100ml
- Black pepperto taste
Langkah
- 1
Cut chicken thighs into bite-sized pieces.
- 2
Heat vegetable oil in a pot or wok over medium heat. Add red curry paste and stir-fry until fragrant, about 1-2 minutes.
- 3
Add coconut milk and bring to a simmer. Stir in fish sauce, palm sugar, kaffir lime leaves, bruised lemongrass, and sliced galangal.
- 4
Add the chicken pieces to the curry. Simmer gently for 15-20 minutes, or until the chicken is cooked through and tender.
- 5
Stir in Thai basil leaves and sliced Thai chilies (if using). Season with salt and black pepper to taste.
- 6
Serve hot, garnished with extra Thai basil leaves and chili slices.
