Thai Coconut Chicken Curry

Name: Thai Coconut Chicken Curry
Total time: 7200 s
Yield: 4 servings
Cuisine: American
Ingredients: 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 cup(ish) 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)

Cameron Yen @cook_27413143

Thai Coconut Chicken Curry

Cameron Yen @cook_27413143

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Ingredients

2 hours

4 servings

Large handful of cilantro, stems or roots only
4 knobsfresh turmeric, skin peeled
7 clovesGarlic, skin peeled
1large piece of ginger, skin peeled and cut into large knobs
3Shallots, skin peeled and sliced in half
2 stalksLemongrass, skin peeled and cut into short pieces
5Thai green chilies
4Serrano chilies, deseeded and split lengthwise
3boneless chicken thighs (skin on)
Salt and pepper
1 tablespoonneutral oil
1/4 cupcurry paste
1 1/4cup(ish) coconut milk
1 cupbroccoli tops
1/2 cupsugar snap peas
HandfulBasil
Squeezelime juice
Coconut sugar (regular sugar works fine as well)

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Steps

2 hours

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 chilies. 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. Don't 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 minutes.
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!