Hey everyone, I hope you are 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 food recipes. This time, I will make it a bit tasty. This will be really delicious.
Thai Coconut Chicken Curry is one of the most popular of recent trending meals on earth. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. Thai Coconut Chicken Curry is something that I have loved my entire life. They’re fine and they look fantastic.
To get started with this recipe, we have to prepare a few ingredients. You can have thai coconut chicken curry using 18 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Thai Coconut Chicken Curry:
- Get Large handful of cilantro, stems or roots only
- Get 4 knobs fresh turmeric, skin peeled
- Make ready 7 cloves Garlic, skin peeled
- Get 1 large piece of ginger, skin peeled and cut into large knobs
- Prepare 3 Shallots, skin peeled and sliced in half
- Get 2 stalks Lemongrass, skin peeled and cut into short pieces
- Prepare 5 Thai green chilies
- Make ready 4 Serrano chilies, deseeded and split lengthwise
- Get 3 boneless chicken thighs (skin on)
- Take Salt and pepper
- Get 1 tablespoon neutral oil
- Take 1/4 cup curry paste
- Make ready 1 1/4 cup(ish) coconut milk
- Take 1 cup broccoli tops
- Prepare 1/2 cup sugar snap peas
- Prepare Handful Basil
- Prepare Squeeze lime juice
- Make ready Coconut sugar (regular sugar works fine as well)
Steps 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 this up for this exceptional food thai coconut chicken curry recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget 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!
