Recipe of Eric Ripert Thai Coconut Chicken Curry

Hello everybody, it’s me, Dave, welcome to my recipe page. Today, we’re going to make a distinctive dish, thai coconut chicken curry. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Thai Coconut Chicken Curry is one of the most popular of current trending foods in the world. It is simple, it is fast, it tastes delicious. It is appreciated by millions daily. They’re fine and they look fantastic. Thai Coconut Chicken Curry is something which I have loved my entire life.

To get started with this particular recipe, we must prepare a few components. You can cook 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. Take Large handful of cilantro, stems or roots only
2. Get 4 knobs fresh turmeric, skin peeled
3. Prepare 7 cloves Garlic, skin peeled
4. Prepare 1 large piece of ginger, skin peeled and cut into large knobs
5. Get 3 Shallots, skin peeled and sliced in half
6. Prepare 2 stalks Lemongrass, skin peeled and cut into short pieces
7. Make ready 5 Thai green chilies
8. Make ready 4 Serrano chilies, deseeded and split lengthwise
9. Make ready 3 boneless chicken thighs (skin on)
10. Prepare Salt and pepper
11. Take 1 tablespoon neutral oil
12. Prepare 1/4 cup curry paste
13. Prepare 1 1/4 cup(ish) coconut milk
14. Make ready 1 cup broccoli tops
15. Get 1/2 cup sugar snap peas
16. Make ready Handful Basil
17. Take Squeeze lime juice
18. Prepare 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 exceptional food thai coconut chicken curry recipe. Thank you very much for your time. I am sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!