Here is how Thai Coconut Chicken Curry may also help you in weight reduction
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Before you jump to Thai Coconut Chicken Curry recipe, you may want to read this short interesting healthy tips about Coconut Oil Is Actually A Fantastic Product And Can Also Be Beneficial For Your Health.
Many people do not understand that coconut oil has many benefits to it and is in fact something you need to be using on a regular basis. Another thing I would like to mention relating to this product is that there are plenty of different benefits available from it. There is one more thing that is important to know about this item and that is the point that it can benefit you when you use it both internally and externally for your body. Coconut oil is a lot more beneficial than other oils you are able to purchase and in this post we will be telling you why.
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We hope you got benefit from reading it, now let’s go back to thai coconut chicken curry recipe. To cook thai coconut chicken curry you only need 18 ingredients and 9 steps. Here is how you achieve that.
The ingredients needed to cook Thai Coconut Chicken Curry:
- Take Large handful of cilantro, stems or roots only
- Get 4 knobs fresh turmeric, skin peeled
- Take 7 cloves Garlic, skin peeled
- You need 1 large piece of ginger, skin peeled and cut into large knobs
- Prepare 3 Shallots, skin peeled and sliced in half
- Get 2 stalks Lemongrass, skin peeled and cut into short pieces
- Provide 5 Thai green chilies
- Get 4 Serrano chilies, deseeded and split lengthwise
- Prepare 3 boneless chicken thighs (skin on)
- Get Salt and pepper
- Provide 1 tablespoon neutral oil
- You need 1/4 cup curry paste
- Prepare 1 1/4 cup(ish) coconut milk
- Provide 1 cup broccoli tops
- You need 1/2 cup sugar snap peas
- Get 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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