Hello everybody, hope you are having an incredible day today. Today, I gonna show you a way to make a special dish, Thai Coconut Chicken Curry. It is one of my favorites food. This time, I will make it a little bit unique. This is gonna smell and look deliciou

The Ingredients need to make Thai Coconut Chicken Curry:

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

Step 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 chilie 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. Dont 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 minute
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!

So that’s going to wrap it up with this exceptional food Thai Coconut Chicken Curry. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friend Thanks again for reading. Go on get cooking!