Thai Coconut Chicken Curry Recipe by Cameron Yen
Cooking Instructions 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! 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. 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. 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. 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. 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! 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. 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 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. 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! 9 Lastly, add in your basil and a squeeze of lime. Serve over rice and enjoy! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Shrimp tacos with Mango Radish Salsa Salted Egg Yolk Lava Bun [Liu Sha Bao] Rice Pulao Loaded Baked Potato soup Zucchini pizza Shrimp tacos with Mango Radish Salsa Salted Egg Yolk Lava Bun [Liu Sha Bao] Rice Pulao Loaded Baked Potato soup Zucchini pizza Simple fruit chat Chocolate Hazelnut Burfi Cranberry sauce Cane's Sauce Fried Chicken Sandwich West African Peanut Stew Carrot halwa Homemade Herbal Tea White Sauce pasta Gobhi parantha Simple fruit chat Chocolate Hazelnut Burfi Cranberry sauce Cane's Sauce Fried Chicken Sandwich West African Peanut Stew Carrot halwa Homemade Herbal Tea White Sauce pasta Gobhi parantha