How Long Does it Take to Thai Coconut Chicken Curry
by Etta Romero
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Thai Coconut Chicken Curry
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We hope you got insight from reading it, now let’s go back to thai coconut chicken curry recipe. To cook thai coconut chicken curry you need 18 ingredients and 9 steps. Here is how you do that.
The ingredients needed to make Thai Coconut Chicken Curry:
Prepare Large handful of cilantro, stems or roots only
Prepare fresh turmeric, skin peeled
Get Garlic, skin peeled
Prepare large piece of ginger, skin peeled and cut into large knobs
Get Shallots, skin peeled and sliced in half
Provide Lemongrass, skin peeled and cut into short pieces
Use Thai green chilies
Take Serrano chilies, deseeded and split lengthwise
Get boneless chicken thighs (skin on)
Get Salt and pepper
You need neutral oil
You need curry paste
You need cup(ish) coconut milk
Prepare broccoli tops
Take sugar snap peas
Take Basil
Use lime juice
Provide Coconut sugar (regular sugar works fine as well)
Steps 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!
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