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Before you jump to Thai Coconut Chicken Curry recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be Difficult.
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We hope you got insight from reading it, now let’s go back to thai coconut chicken curry recipe. To cook thai coconut chicken curry you only need 18 ingredients and 9 steps. Here is how you achieve it.
The ingredients needed to cook Thai Coconut Chicken Curry:
- Provide Large handful of cilantro, stems or roots only
- Use 4 knobs fresh tumeric, skin peeled
- Use 7 cloves Garlic, skin peeled
- Take 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
- You need 5 Thai green chilies
- Get 4 Serrano chilies, deseeded and split lengthwise
- Take 3 boneless chicken thighs (skin on)
- Provide Salt and pepper
- You need 1 tablespoon neutral oil
- You need 1/4 cup curry paste
- Prepare 1 1/4 cup(ish) coconut milk
- Take 1 cup broccoli tops
- Use 1/2 cup sugar snap peas
- Take Handful Basil
- Take 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!
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