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Thai Coconut Chicken Curry

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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 have thai coconut chicken curry using 18 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to cook Thai Coconut Chicken Curry:
  1. Get Large handful of cilantro, stems or roots only
  2. Take fresh turmeric, skin peeled
  3. Get Garlic, skin peeled
  4. Prepare large piece of ginger, skin peeled and cut into large knobs
  5. Take Shallots, skin peeled and sliced in half
  6. You need Lemongrass, skin peeled and cut into short pieces
  7. Use Thai green chilies
  8. Get Serrano chilies, deseeded and split lengthwise
  9. Get boneless chicken thighs (skin on)
  10. Provide Salt and pepper
  11. Get neutral oil
  12. Provide curry paste
  13. You need cup(ish) coconut milk
  14. Take broccoli tops
  15. Use sugar snap peas
  16. You need Basil
  17. Use lime juice
  18. Use 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 12 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!

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