Hey everyone, welcome to my recipe site. Today I’m gonna show you a way to prepare a special dish, Thai Coconut Chicken Curry. It is one of my favourite food recipe, this time i will make it a little bit tasty. This will be really delicious.
Thai Coconut Chicken Curry Recipe.
You can cook Thai Coconut Chicken Curry using 18 ingredients and 9 steps. Here is how you cook it.
Ingredients of Thai Coconut Chicken Curry
Take of Large handful of cilantro, stems or roots only.
You need 4 knobs of fresh tumeric, skin peeled.
It’s 7 cloves of Garlic, skin peeled.
Prepare 1 of large piece of ginger, skin peeled and cut into large knobs.
It’s 3 of Shallots, skin peeled and sliced in half.
Make ready 2 stalks of Lemongrass, skin peeled and cut into short pieces.
Make ready 5 of Thai green chilies.
It’s 4 of Serrano chilies, deseeded and split lengthwise.
Take 3 of boneless chicken thighs (skin on).
Make ready of Salt and pepper.
Make ready 1 tablespoon of neutral oil.
Prepare 1/4 cup of curry paste.
Make ready 1 1/4 of cup(ish) coconut milk.
You need 1 cup of broccoli tops.
Prepare 1/2 cup of sugar snap peas.
Take Handful of Basil.
Take Squeeze of lime juice.
Take of Coconut sugar (regular sugar works fine as well).
Thai Coconut Chicken Curry step by step
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!.
