Step-by-Step Guide to Make Ultimate Thai Coconut Chicken Curry

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, thai coconut chicken curry. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Thai Coconut Chicken Curry is one of the most popular of current trending meals in the world. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. Thai Coconut Chicken Curry is something that I have loved my entire life. They are nice and they look fantastic.

To get started with this particular recipe, we must prepare a few components. You can have 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:

1. Make ready Large handful of cilantro, stems or roots only
2. Make ready 4 knobs fresh turmeric, skin peeled
3. Make ready 7 cloves Garlic, skin peeled
4. Make ready 1 large piece of ginger, skin peeled and cut into large knobs
5. Take 3 Shallots, skin peeled and sliced in half
6. Make ready 2 stalks Lemongrass, skin peeled and cut into short pieces
7. Get 5 Thai green chilies
8. Make ready 4 Serrano chilies, deseeded and split lengthwise
9. Make ready 3 boneless chicken thighs (skin on)
10. Take Salt and pepper
11. Prepare 1 tablespoon neutral oil
12. Take 1/4 cup curry paste
13. Take 1 1/4 cup(ish) coconut milk
14. Take 1 cup broccoli tops
15. Get 1/2 cup sugar snap peas
16. Take Handful Basil
17. Get Squeeze lime juice
18. Get Coconut sugar (regular sugar works fine as well)

Instructions 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 is going to wrap this up for this exceptional food thai coconut chicken curry recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!