Recipe: Tasty Thai Coconut Chicken Curry

Thai Coconut Chicken Curry. Low-cal, low-carb, and HEALTHY but tastes like comfort food!! A few months ago I made Sweet Potato and Chickpea Coconut Curry and since then have fallen in love with all things Thai curry. Pour the coconut curry sauce over the chicken and vegetables and stir gently.

Easy ONE PAN Thai Chicken Curry with Coconut Milk recipe. Filled with authentic red Thai curry flavor, not too spicy, and the coconut milk sauce is to die for! Serve with rice for a fast, healthy weeknight dinner. You can cook Thai Coconut Chicken Curry using 18 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Thai Coconut Chicken Curry

1. It's of Large handful of cilantro, stems or roots only.
2. You need 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. It's 3 of Shallots, skin peeled and sliced in half.
6. Prepare 2 stalks of Lemongrass, skin peeled and cut into short pieces.
7. Prepare 5 of Thai green chilies.
8. Prepare 4 of Serrano chilies, deseeded and split lengthwise.
9. It's 3 of boneless chicken thighs (skin on).
10. You need of Salt and pepper.
11. You need 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. Prepare 1 cup of broccoli tops.
15. Prepare 1/2 cup of sugar snap peas.
16. It's Handful of Basil.
17. You need Squeeze of lime juice.
18. Prepare of Coconut sugar (regular sugar works fine as well).

Heat a wok or deep frying pan over medium-high heat. Drizzle in the oil and swirl around, then add the curry paste. Stir in lime juice, fish sauce, sugar and sugar snap peas. How to Make Thai Coconut Curry + Coconut Curry Sauce Making curry chicken is simple!

Thai Coconut Chicken Curry step by step

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!.

Sauté the onion and garlic until fragrant, cook the chicken until browned, then stir in potatoes and carrots. Sprinkle the seasonings over top and add the red curry past along with the yellow curry powder. This Thai chicken curry is case in point. In developing the recipe, the biggest challenge was figuring out the best way to cook the chicken. It's packed with delicious flavors and is the perfect weeknight dinner.