date: 2020-08-17T10:28:15.316Z image: https://img-global.cpcdn.com/recipes/19cd762790973ade/751x532cq70/thai-coconut-chicken-curry-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/19cd762790973ade/751x532cq70/thai-coconut-chicken-curry-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/19cd762790973ade/751x532cq70/thai-coconut-chicken-curry-recipe-main-photo.jpg author: Edith Huff ratingvalue: 4.9 reviewcount: 38362 recipeingredient: - " Large handful of cilantro stems or roots only" - "4 knobs fresh turmeric skin peeled" - "7 cloves Garlic skin peeled" - "1 large piece of ginger skin peeled and cut into large knobs" - "3 Shallots skin peeled and sliced in half" - "2 stalks Lemongrass skin peeled and cut into short pieces" - "5 Thai green chilies" - "4 Serrano chilies deseeded and split lengthwise" - "3 boneless chicken thighs skin on" - " Salt and pepper" - "1 tablespoon neutral oil" - "1/4 cup curry paste" - "1 1/4 cupish coconut milk" - "1 cup broccoli tops" - "1/2 cup sugar snap peas" - "Handful Basil" - "Squeeze lime juice" - " Coconut sugar regular sugar works fine as well" recipeinstructions: - "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!" categories: - Recipe tags: - thai - coconut - chicken katakunci: thai coconut chicken nutrition: 112 calories recipecuisine: American preptime: "PT40M" cooktime: "PT38M" recipeyield: "4" recipecategory: Dessert ---  Hello everybody, it's me again, Dan, welcome to my recipe site. Today, I'm gonna show you how to prepare a special dish, thai coconut chicken curry. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious. Reviews for: Photos of Thai Chicken Curry in Coconut Milk. This was a very delicious Thai chicken curry and so simple. I didn't have lemon so I substitute lime zest and lime juice. Angela Sanders Looney and her mother cook their family recipe for Thai Coconut Chicken Curry in an effort to share a little bit of culture with friends in. Thai Coconut Chicken Curry is one of the most favored of current trending foods in the world. It is enjoyed by millions every day. It is easy, it's fast, it tastes yummy. They are nice and they look wonderful. Thai Coconut Chicken Curry is something that I've loved my whole life. To get started with this recipe, we have to prepare a few ingredients. You can cook thai coconut chicken curry using 18 ingredients and 9 steps. Here is how you can achieve that. ##### The ingredients needed to make Thai Coconut Chicken Curry: 1. Prepare Large handful of cilantro, stems or roots only 1. Take 4 knobs fresh turmeric, skin peeled 1. Take 7 cloves Garlic, skin peeled 1. Get 1 large piece of ginger, skin peeled and cut into large knobs 1. Take 3 Shallots, skin peeled and sliced in half 1. Get 2 stalks Lemongrass, skin peeled and cut into short pieces 1. Make ready 5 Thai green chilies 1. Prepare 4 Serrano chilies, deseeded and split lengthwise 1. Get 3 boneless chicken thighs (skin on) 1. Prepare Salt and pepper 1. Make ready 1 tablespoon neutral oil 1. Make ready 1/4 cup curry paste 1. Get 1 1/4 cup(ish) coconut milk 1. Get 1 cup broccoli tops 1. Make ready 1/2 cup sugar snap peas 1. Make ready Handful Basil 1. Make ready Squeeze lime juice 1. Prepare Coconut sugar (regular sugar works fine as well) 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. Incredibly flavorful yellow curry chicken and rice made in one pot with plenty of veggies and delicious flavors from coconut milk, ginger, garlic and turmeric! One-Pan Thai Chicken Curry How-To Add turmeric, curry powder, and Thai red curry paste. ##### 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. 1. In a food processor, add in the cilantro, turmeric, garlic, ginger, shallots, lemongrass, and serrano chilies. Blend into a fine paste. 1. 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. 1. 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. 1. Next, add in your curry paste and fry until super fragrant and the moisture has been fried off as well! 1. 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. 1. Add in coconut sugar to desired sweetness 1. 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. 1. Lastly, add in your basil and a squeeze of lime. Serve over rice and enjoy! Incredibly flavorful yellow curry chicken and rice made in one pot with plenty of veggies and delicious flavors from coconut milk, ginger, garlic and turmeric! One-Pan Thai Chicken Curry How-To Add turmeric, curry powder, and Thai red curry paste. Add tomatoes, coconut milk, brown sugar, fish sauce, and water. 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! So that is going to wrap it up for this exceptional food thai coconut chicken curry recipe. Thank you very much for reading. I am sure you can make this at home. There's gonna be more interesting food at home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!