Best Advice to Cooking Appetizing Thai Coconut Chicken Curry

Hoping to eat Thai Coconut Chicken Curry a luxurious restaurant's, but for some causes are not able to go to restaurants. This recipe gonna help you with helpful ways on cooking a Thai Coconut Chicken Curry like a famous chef made.

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 achieve that.

To cook an extraordinary Thai Coconut Chicken Curry, below are the ingridients needed:

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

After readying the ingridients, next you are ready to make your 5-star Thai Coconut Chicken Curry by following the instructions on this section:

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!.

Recipe : Thai Coconut Chicken Curry

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Simple tips to make Thai Coconut Chicken Curry

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