Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, thai coconut chicken curry. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Thai Coconut Chicken Curry is one of the most favored of recent trending foods in the world. It is appreciated by millions every day. It’s easy, it is quick, it tastes yummy. Thai Coconut Chicken Curry is something that I have loved my whole life. They are fine and they look wonderful.
To get started with this recipe, we must prepare a few components. You can cook thai coconut chicken curry using 18 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Thai Coconut Chicken Curry:
- Make ready Large handful of cilantro, stems or roots only
- Prepare fresh tumeric, skin peeled
- Make ready Garlic, skin peeled
- Prepare large piece of ginger, skin peeled and cut into large knobs
- Take Shallots, skin peeled and sliced in half
- Get Lemongrass, skin peeled and cut into short pieces
- Make ready Thai green chilies
- Get Serrano chilies, deseeded and split lengthwise
- Take boneless chicken thighs (skin on)
- Prepare Salt and pepper
- Prepare neutral oil
- Take curry paste
- Get cup(ish) coconut milk
- Get broccoli tops
- Prepare sugar snap peas
- Get Basil
- Get lime juice
- Take 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 it up for this exceptional food thai coconut chicken curry recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
