Hi, I’m Joana. Today, I will show you a way to make thai coconut chicken curry recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I am going to make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Thai Coconut Chicken Curry Recipe
Thai Coconut Chicken Curry is one of the most favored of current trending meals in the world. It is enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. Thai Coconut Chicken Curry is something which I have loved my whole life. They’re fine and they look fantastic.
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
- Make ready 4 knobs fresh turmeric, skin peeled
- Make ready 7 cloves Garlic, skin peeled
- Prepare 1 large piece of ginger, skin peeled and cut into large knobs
- Prepare 3 Shallots, skin peeled and sliced in half
- Take 2 stalks Lemongrass, skin peeled and cut into short pieces
- Take 5 Thai green chilies
- Make ready 4 Serrano chilies, deseeded and split lengthwise
- Prepare 3 boneless chicken thighs (skin on)
- Make ready Salt and pepper
- Take 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
- Get Handful Basil
- Get Squeeze lime juice
- Get 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’s going to wrap this up for this distinctive dish thai coconut chicken curry recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Happy cooking.
