Thai Coconut Chicken Curry
Thai Coconut Chicken Curry

Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a special dish, thai coconut chicken curry. One of my favorites food recipes. 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 favored of recent trending foods on earth. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. They’re fine and they look wonderful. Thai Coconut Chicken Curry is something that I’ve loved my entire life.

To begin with this particular recipe, we must first prepare a few components. You can have 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:
  1. Take Large handful of cilantro, stems or roots only
  2. Get 4 knobs fresh tumeric, skin peeled
  3. Make ready 7 cloves Garlic, skin peeled
  4. Prepare 1 large piece of ginger, skin peeled and cut into large knobs
  5. Take 3 Shallots, skin peeled and sliced in half
  6. Take 2 stalks Lemongrass, skin peeled and cut into short pieces
  7. Take 5 Thai green chilies
  8. Take 4 Serrano chilies, deseeded and split lengthwise
  9. Get 3 boneless chicken thighs (skin on)
  10. Take Salt and pepper
  11. Take 1 tablespoon neutral oil
  12. Take 1/4 cup curry paste
  13. Make ready 1 1/4 cup(ish) coconut milk
  14. Prepare 1 cup broccoli tops
  15. Take 1/2 cup sugar snap peas
  16. Make ready Handful Basil
  17. Get Squeeze lime juice
  18. Take Coconut sugar (regular sugar works fine as well)
Steps to make Thai Coconut Chicken Curry:
  1. 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.
  2. In a food processor, add in the cilantro, turmeric, garlic, ginger, shallots, lemongrass, and serrano chilies. Blend into a fine paste.
  3. 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.
  4. 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.
  5. Next, add in your curry paste and fry until super fragrant and the moisture has been fried off as well!
  6. 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.
  7. Add in coconut sugar to desired sweetness
  8. 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.
  9. 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. Thank you very much for your time. I’m sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!