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Spicy Thai Chicken Recipe


1/2 cup sliced celery

1 (4 ounce) can minced onion

1 teaspoon ground ginger

1 teaspoon rice vinegar

2 tablespoons vegetable oil

1 (16 ounce) can chicken broth

1 cup water

1 (2.5 ounce) can yellow curry paste

1 tablespoon minced fresh ginger root vegetables

1 teaspoon cornstarch

1 teaspoon vegetable oil

1/4 teaspoon white sugar


Open can of celery, and set aside.

In a large bowl, combine celery, onion, ginger, vinegar, oil, chicken broth, water, and yellow curry paste. Mix well and shape into a circle. Sprinkle with ginger and cornstarch. Bring to a boil, reduce heat, cover, and simmer 5 minutes, until mixture is thickened. Continue cooking for 5 minutes, stirring constantly.

Stir in the chicken, browning and smoothing with water before removing from heat. Pour over chicken mixture. Serve over rice.