Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, thai coconut chicken curry. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Thai Coconut Chicken Curry is one of the most popular of current trending foods on earth. It is simple, it’s fast, it tastes delicious. It is appreciated by millions every day. They’re fine and they look fantastic. Thai Coconut Chicken Curry is something that I’ve loved my whole life.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook thai coconut chicken curry using 18 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Thai Coconut Chicken Curry:
- Get Large handful of cilantro, stems or roots only
- Prepare 4 knobs fresh tumeric, skin peeled
- Prepare 7 cloves Garlic, skin peeled
- Make ready 1 large piece of ginger, skin peeled and cut into large knobs
- Take 3 Shallots, skin peeled and sliced in half
- Take 2 stalks Lemongrass, skin peeled and cut into short pieces
- Make ready 5 Thai green chilies
- Get 4 Serrano chilies, deseeded and split lengthwise
- Prepare 3 boneless chicken thighs (skin on)
- Prepare Salt and pepper
- Get 1 tablespoon neutral oil
- Prepare 1/4 cup curry paste
- Get 1 1/4 cup(ish) coconut milk
- Make ready 1 cup broccoli tops
- Get 1/2 cup sugar snap peas
- Make ready Handful Basil
- Make ready Squeeze lime juice
- Prepare Coconut sugar (regular sugar works fine as well)
Instructions to make Thai Coconut Chicken Curry:
- The night before, salt and pepper your chicken thighs and leave it in the fridge overnight. This dries out the chicken skin and will help create a delicious crispy chicken skin.
- In a food processor, add in the cilantro, turmeric, garlic, ginger, shallots, lemongrass, and serrano chilies. Blend into a fine paste.
- Next, give it a taste to see if you like the spicy flavor. Then add in as many or as little green thai chilies that you’d like. I choose 5 for a nice balance spicy curry paste.
- In a large skillet, cook the thighs skin side down on medium heat. Don't worry about cooking it all the way through. You really just want some nice golden brown color.
- Next, add in your curry paste and fry until super fragrant and the moisture has been fried off as well!
- Add in a pinch of salt and pour in 1/2 cup of coconut milk and cook until the oil separates from the curry paste. Next, add in about 2 tablespoons of water just to thin it out and cook for just a couple of minutes.
- Add in coconut sugar to desired sweetness
- Add in your broccoli tops, sugar snap peas, and diced crispy chicken. Cook for 5 minutes or until you veggies are tender NOT mushy and the chicken has been cooked through.
- Lastly, add in your basil and a squeeze of lime. Serve over rice and enjoy!
So that’s going to wrap it up for this special food thai coconut chicken curry recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
