Hey everyone, it’s Jim, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, thai coconut chicken curry. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Thai Coconut Chicken Curry is one of the most well liked of current trending foods on earth. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. They are nice and they look wonderful. Thai Coconut Chicken Curry is something which I’ve loved my entire life.
To get started with this particular recipe, we have to first prepare a few components. 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
- Prepare 4 knobs fresh turmeric, skin peeled
- Prepare 7 cloves Garlic, skin peeled
- Take 1 large piece of ginger, skin peeled and cut into large knobs
- Get 3 Shallots, skin peeled and sliced in half
- Get 2 stalks Lemongrass, skin peeled and cut into short pieces
- Prepare 5 Thai green chilies
- Get 4 Serrano chilies, deseeded and split lengthwise
- Get 3 boneless chicken thighs (skin on)
- Prepare Salt and pepper
- Make ready 1 tablespoon neutral oil
- Take 1/4 cup curry paste
- Make ready 1 1/4 cup(ish) coconut milk
- Prepare 1 cup broccoli tops
- Make ready 1/2 cup sugar snap peas
- Prepare Handful Basil
- Get Squeeze 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 this up with this special food thai coconut chicken curry recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
