Chicken Potato Carrot Curry (Ca-Ri Ga): A Thai Indian Fusion!!

Chicken Potato Carrot Curry

From Sweetkitchengirl: On the Cutting Edge | Main Dishes | Thai

Thai Indian Fusion Curry is mouth-watering delicious served with Thai Jasmine Rice. It’s also called Ca-Ri Ga in Vietnamese or Chicken Korma in Indian, and it’s a full meal in a bowl!!! Great for a party!

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cal Calories 272kcal

High fat Total Fat 18g

High sat-fat Saturated Fat 4g

High chol Cholesterol 74mg

High sodium Sodium 696mg

Low carbs Total Carbohydrate 13g

Serving size 269g Calories from fat 166kcal Fiber 1g Protein 14g Sugar 6g
12 servings

Ingredients

  • 2 lbs boneless chicken thighs
  • 2 small gold potatoes
  • 1 carrot
  • 1/2 c. green beans
  • 1 large onion
  • 1 tomato
  • 4-5 Tbsp. canola oil
  • 3 T Thai Kitchen Red Curry Paste
  • 1 T. fresh minced ginger or paste
  • 1 T. fresh minced garlic or paste
  • 2 T. fish sauce
  • two 14 fl.oz. can coconut milk
  • 2 cans or 28 fl. oz. water
  • 2 t. salt
  • 4 T. brown sugar
  • 1 t. curry powder
  • 1/2 t. red chili powder
  • 1/2 t. cumin powder
  • 1 t. coriander powder
  • 1/2 t. turmeric
  • 2 c. water
  • Garnish:
  • Fresh sliced jalapeño
  • 1/2 c. chopped cilantro
  • 1 T. Lime juice
  • 1 T. Lime zest
  • fresh basil (optional)

Directions

  1. Wash, dry and cut up chicken into cubes.
  2. Chop onion, carrot, green beans, gold potatoes, and tomato.
  3. Heat oil In a large sauce pan, add chopped onion, carrot, green beans, gold potatoes, and stir fry sauté.
  4. Add cut up chicken and stir fry sauté.
  5. Next, simmer chicken and vegetables together with two cans coconut milk (shaken well) and all remaining ingredients, including tomato.
  6. Simmer 40 minutes stirring occasionally.
  7. Garnish with fresh sliced jalapeño, chopped cilantro leaves, 1 T. lime juice, 1 T. lime zest, and fresh basil (optional).

Tips

  • Shake can of coconut before you open it.

Get out all your ingredients and prep.

Chicken Potato Carrot Curry

Chop onion, carrot, green beans, and gold potatoes.

Chicken Potato Carrot Curry

Heat oil in large saucepan, add all vegetables and onions, stir fry and sauté.

Chicken Potato Carrot Curry

Add cut up cubed boneless skinless chicken thighs, stir fry and sauté.

Chicken Potato Carrot Curry

Add all remaining ingredients and simmer together 40-60 minutes.

Chicken Potato Carrot Curry

Wash and chop fresh cilantro leaves and sliced fresh green jalapeño.

Fresh Cilantro

Add garnishes of chopped cilantro leaves, sliced jalapeños, lime juice, and lime zest.

Fresh Jalapeño

 Stir slightly.

Fresh Lime Juice and Zest

Serve with Thai Jasmine Rice and Slice of Lime.  Fresh Basil adds more of a Thai touch to it.

Chicken Potato Carrot Curry

And, if you are a seafoodatarian or vegetarian, try substituting shrimp or tofu for the chicken (peas or other vegetables for the potatoes and carrots) and reduce the simmering time to 20 minutes.  Bon appetit!!!  Or, in Thai, taan hâi a-ròi!!!

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