Here is how Thai Coconut Chicken Curry can assist you in weight loss
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Before you jump to Thai Coconut Chicken Curry recipe, you may want to read this short interesting healthy tips about Help Your To Be Healthy And Strong with The Right Foods.
You already know that the body needs a heart that is strong and healthy. After all, if your heart is unhealthy then the rest of you isn’t going to be healthy also. You already know that if you want your heart to be healthy, you need to stick to a good and healthy lifestyle and exercise regularly. Are you aware, though, that there are a number of foods that can help your heart be healthier? In this article, you will find out which foods are great for your heart.
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We hope you got insight from reading it, now let’s 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 achieve that.
The ingredients needed to cook Thai Coconut Chicken Curry:
- Prepare Large handful of cilantro, stems or roots only
- Take 4 knobs fresh turmeric, skin peeled
- Take 7 cloves Garlic, skin peeled
- Provide 1 large piece of ginger, skin peeled and cut into large knobs
- Use 3 Shallots, skin peeled and sliced in half
- You need 2 stalks Lemongrass, skin peeled and cut into short pieces
- Take 5 Thai green chilies
- You need 4 Serrano chilies, deseeded and split lengthwise
- Provide 3 boneless chicken thighs (skin on)
- Take Salt and pepper
- You need 1 tablespoon neutral oil
- You need 1/4 cup curry paste
- Take 1 1/4 cup(ish) coconut milk
- Use 1 cup broccoli tops
- Prepare 1/2 cup sugar snap peas
- Provide Handful Basil
- Get Squeeze lime juice
- You need 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 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!
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