Simple Way to Make Speedy Thai Coconut Chicken Curry

Hello everybody, it is Jim, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, Easiest Way to Prepare Quick Thai Coconut Chicken Curry. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Thai Coconut Chicken Curry, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Thai Coconut Chicken Curry delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Thai Coconut Chicken Curry is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Thai Coconut Chicken Curry estimated approx 2 hours.

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 can achieve that.

Ingredients and spices that need to be Make ready to make Thai Coconut Chicken Curry:

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

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So that is going to wrap it up with this exceptional food Recipe of Quick Thai Coconut Chicken Curry. Thanks so much for your time. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!

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