The leftover sauce is also perfect to spoon over rice for another meal!
Maybe Butters and I should move to Paris for a year or two….
But until then, I'll be at home, getting my Thai-fix with this coconut curry chicken.
We can cook Thai Coconut Chicken Curry by using 18 ingredients and 9 steps. Here is how you cook Thai Coconut Chicken Curry.
Ingredients of Thai Coconut Chicken Curry
- Prepare of Large handful of cilantro, stems or roots only.
- You need to prepare 4 knobs of fresh turmeric, skin peeled.
- Prepare 7 cloves of Garlic, skin peeled.
- You need to prepare 1 of large piece of ginger, skin peeled and cut into large knobs.
- You need to prepare 3 of Shallots, skin peeled and sliced in half.
- Prepare 2 stalks of Lemongrass, skin peeled and cut into short pieces.
- You need to prepare 5 of Thai green chilies.
- Prepare 4 of Serrano chilies, deseeded and split lengthwise.
- You need to prepare 3 of boneless chicken thighs (skin on).
- You need to prepare of Salt and pepper.
- Prepare 1 tablespoon of neutral oil.
- Prepare 1/4 cup of curry paste.
- You need to prepare 1 1/4 of cup(ish) coconut milk.
- You need to prepare 1 cup of broccoli tops.
- Prepare 1/2 cup of sugar snap peas.
- You need to prepare Handful of Basil.
- Prepare Squeeze of lime juice.
- Prepare of Coconut sugar (regular sugar works fine as well).
Thai Chicken Coconut Curry is one of the most delicious one-pot meals you could make! Today it's all about Thai Chicken And because this Thai Chicken Coconut Curry is so versatile, let's talk about a few different variations before we start cooking! I used to get coconut Thai curry exclusively at restaurants, until one day I decided to make it myself and was blown away by how easy it was. This Easy Thai Coconut Curry Chicken recipe is a simple one-pot meal.
Thai Coconut Chicken Curry step by step
- 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!.
You can use any Thai seasoning or. This wonderful-tasting Thai coconut curry chicken is quick and easy to make with the substitution of lime or lemon juice for lemongrass, cutting the prep time in half. Don't be put off by the long ingredients list—this is simply because I prefer to make my own paste from scratch rather than using store-bought. My latest obsession in life is all things curry. Growing up my mom never cooked any type of curry dish and so I just never really So I decided to try making what I'd for it to be at home to make up for it.
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