Steps to Make Jamie Oliver Thai Coconut Chicken Curry

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, thai coconut chicken curry. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Thai Coconut Chicken Curry is one of the most favored of recent trending foods on earth. It’s appreciated by millions every day. It’s easy, it is quick, it tastes yummy. Thai Coconut Chicken Curry is something which I’ve loved my entire life. They’re nice and they look wonderful.

To begin with this recipe, we have to first prepare a few ingredients. You can have thai coconut chicken curry using 18 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Thai Coconut Chicken Curry:

1. Make ready Large handful of cilantro, stems or roots only
2. Make ready 4 knobs fresh turmeric, skin peeled
3. Make ready 7 cloves Garlic, skin peeled
4. Make ready 1 large piece of ginger, skin peeled and cut into large knobs
5. Take 3 Shallots, skin peeled and sliced in half
6. Get 2 stalks Lemongrass, skin peeled and cut into short pieces
7. Make ready 5 Thai green chilies
8. Get 4 Serrano chilies, deseeded and split lengthwise
9. Take 3 boneless chicken thighs (skin on)
10. Get Salt and pepper
11. Prepare 1 tablespoon neutral oil
12. Take 1/4 cup curry paste
13. Take 1 1/4 cup(ish) coconut milk
14. Take 1 cup broccoli tops
15. Take 1/2 cup sugar snap peas
16. Get Handful Basil
17. Take Squeeze lime juice
18. Get Coconut sugar (regular sugar works fine as well)

Steps to make Thai Coconut Chicken Curry:

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!

So that’s going to wrap this up for this special food thai coconut chicken curry recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!