Hello everybody, it is John, welcome to our recipe page. Today, we’re going to make a distinctive dish, thai coconut chicken curry. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Thai Coconut Chicken Curry is one of the most well liked of recent trending foods in the world. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. They’re nice and they look fantastic. Thai Coconut Chicken Curry is something which I’ve loved my entire life.
To get started with this particular recipe, we have to 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:
- Make ready Large handful of cilantro, stems or roots only
- Get 4 knobs fresh tumeric, skin peeled
- Make ready 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
- Prepare 2 stalks Lemongrass, skin peeled and cut into short pieces
- Prepare 5 Thai green chilies
- Get 4 Serrano chilies, deseeded and split lengthwise
- Take 3 boneless chicken thighs (skin on)
- Take Salt and pepper
- Prepare 1 tablespoon neutral oil
- Make ready 1/4 cup curry paste
- Make ready 1 1/4 cup(ish) coconut milk
- Make ready 1 cup broccoli tops
- Prepare 1/2 cup sugar snap peas
- Take Handful Basil
- Get Squeeze lime juice
- Take 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 is going to wrap it up for this special food thai coconut chicken curry recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
