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Recipe Thai Coconut Chicken Curry

serving perfect Thai Coconut Chicken Curry contains 18 Ingredients And 9 Steps

Tutorial Cooking Of Thai Coconut Chicken Curry

Thai Coconut Chicken Curry You can cook Thai Coconut Chicken Curry by using 18 ingredients and 9 steps. Here is how you achieve Thai Coconut Chicken Curry.

Ingredients of Thai Coconut Chicken Curry

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

Thai Coconut Chicken Curry instructions

  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!.

Yummy of Thai Coconut Chicken Curry

Many people consume Thai Coconut Chicken Curry as a day meal or main food.

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