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Before you jump to Thai Coconut Chicken Curry recipe, you may want to read this short interesting healthy tips about The Very Best Strategy to Track Your Food.
When you begin a diet probably the most often heard pieces of advice is to keep a food log in which you write down every thing you eat during the day. Keeping a food log makes it possible to identify the foods you are eating as well as the foods you are not eating. For example, when you keep a food record for a few days you could notice that even though you eat lots of fruit, you almost never eat any vegetables. When you write every little thing down you are able to see which parts of your diet must change as well as have a simpler time figuring out what kind and how long of a workout you need to do to shrink your waist line and burn the most calories.
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We hope you got insight from reading it, now lets go back to thai coconut chicken curry recipe. You can cook thai coconut chicken curry using 18 ingredients and 9 steps. Here is how you do that.
The ingredients needed to cook Thai Coconut Chicken Curry:
- Take of Large handful of cilantro, stems or roots only.
- Get 4 knobs of fresh turmeric, skin peeled.
- Provide 7 cloves of Garlic, skin peeled.
- Take 1 of large piece of ginger, skin peeled and cut into large knobs.
- Prepare 3 of Shallots, skin peeled and sliced in half.
- Use 2 stalks of Lemongrass, skin peeled and cut into short pieces.
- Provide 5 of Thai green chilies.
- Prepare 4 of Serrano chilies, deseeded and split lengthwise.
- Use 3 of boneless chicken thighs (skin on).
- Use of Salt and pepper.
- You need 1 tablespoon of neutral oil.
- You need 1/4 cup of curry paste.
- You need 1 1/4 of cup(ish) coconut milk.
- Get 1 cup of broccoli tops.
- Get 1/2 cup of sugar snap peas.
- Prepare Handful of Basil.
- You need Squeeze of lime juice.
- Get of 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 youd 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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