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Before you jump to Thai Coconut Chicken Curry recipe, you may want to read this short interesting healthy tips about Nutritious Energy Snacks.
Healthy and balanced eating encourages a feeling of well being. When we eat more healthy meals and a smaller amount of the detrimental ones we usually feel much better. A salad allows us to feel much better than a piece of pizza (physically in any case). This is usually a problem, however, when it comes to eating between snacks. Shopping for goodies can be a challenge because you have so many options. Why not try one of the following nutritious snacks the next time you need some extra energy?
If you might be looking for a fast snack, you can't go wrong with a whole grain one. A mid-morning snack of whole grain bread together with some protein will maintain you until it's time for the afternoon meal. Chips and crackers made from whole grains can be fantastic for quick snack foods to eat on the go. Selecting whole grain foods is always far better than eating the highly processed grains we commonly find in our grocery stores.
You will find lots of healthy treats you can choose that do not involve a lot of preparation or searching. Being healthier doesnt really need to be a battle-if you let it, it can be quite simple.
We hope you got benefit from reading it, now let's go back to thai coconut chicken curry recipe. To make thai coconut chicken curry you need 18 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to cook Thai Coconut Chicken Curry:
- Get of Large handful of cilantro, stems or roots only.
- Provide 4 knobs of fresh turmeric, skin peeled.
- Prepare 7 cloves of Garlic, skin peeled.
- Take 1 of large piece of ginger, skin peeled and cut into large knobs.
- Use 3 of Shallots, skin peeled and sliced in half.
- Get 2 stalks of Lemongrass, skin peeled and cut into short pieces.
- Prepare 5 of Thai green chilies.
- You need 4 of Serrano chilies, deseeded and split lengthwise.
- Use 3 of boneless chicken thighs (skin on).
- Use of Salt and pepper.
- Prepare 1 tablespoon of neutral oil.
- Get 1/4 cup of curry paste.
- Provide 1 1/4 of cup(ish) coconut milk.
- Provide 1 cup of broccoli tops.
- Provide 1/2 cup of sugar snap peas.
- You need Handful of Basil.
- Get Squeeze of lime juice.
- Prepare of Coconut sugar (regular sugar works fine as well).
Instructions 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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