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Before you jump to Thai Coconut Chicken Curry recipe, you may want to read this short interesting healthy tips about Stamina Enhancing Snack foods.
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We hope you got benefit from reading it, now let’s go back to thai coconut chicken curry recipe. You can cook thai coconut chicken curry using 18 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to prepare Thai Coconut Chicken Curry:
- Prepare Large handful of cilantro, stems or roots only
- Use 4 knobs fresh turmeric, skin peeled
- Take 7 cloves Garlic, skin peeled
- Get 1 large piece of ginger, skin peeled and cut into large knobs
- Take 3 Shallots, skin peeled and sliced in half
- Take 2 stalks Lemongrass, skin peeled and cut into short pieces
- Provide 5 Thai green chilies
- Prepare 4 Serrano chilies, deseeded and split lengthwise
- Use 3 boneless chicken thighs (skin on)
- Get Salt and pepper
- Get 1 tablespoon neutral oil
- Use 1/4 cup curry paste
- You need 1 1/4 cup(ish) coconut milk
- Use 1 cup broccoli tops
- You need 1/2 cup sugar snap peas
- Use Handful Basil
- Provide Squeeze lime juice
- Use 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!
Sprinkle the seasonings over top and add the red curry past along with the yellow curry powder. Stir in lime juice, fish sauce, sugar and sugar snap peas. This Thai chicken curry is case in point. In developing the recipe, the biggest challenge was figuring out the best way to cook the chicken. It's packed with delicious flavors and is the perfect weeknight dinner.
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