Here is how Thai Coconut Chicken Curry may 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 Heart Friendly Foods You Must Eat.
You already realize that the body calls for a healthy heart. Of course, if your heart is unhealthy then the rest of you isn’t going to be healthy too. You already understand that daily exercise and a healthy lifestyle are crucial in terms of the total health of your heart. Still, did you know that there are several foods that have been found to help you improve the health of your heart? Today, you will learn which foods are beneficial for your heart.
Fish is probably the heartiest food you can eat. You already know this as, by now, you’ve in all likelihood been instructed to consume fish at least two times each week. This is especially true for people whose hearts are not in good shape. Fact: Fish is loaded with Omega 3s which are what helps process and transform unhealthy cholesterol into good energy. Try consuming fish at least two times per week.
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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 it.
The ingredients needed to make Thai Coconut Chicken Curry:
- You need Large handful of cilantro, stems or roots only
- Get 4 knobs fresh turmeric, skin peeled
- Get 7 cloves Garlic, skin peeled
- Take 1 large piece of ginger, skin peeled and cut into large knobs
- Prepare 3 Shallots, skin peeled and sliced in half
- Use 2 stalks Lemongrass, skin peeled and cut into short pieces
- You need 5 Thai green chilies
- Get 4 Serrano chilies, deseeded and split lengthwise
- Take 3 boneless chicken thighs (skin on)
- Use Salt and pepper
- Use 1 tablespoon neutral oil
- Get 1/4 cup curry paste
- Get 1 1/4 cup(ish) coconut milk
- Use 1 cup broccoli tops
- Provide 1/2 cup sugar snap peas
- Prepare Handful Basil
- Provide Squeeze lime juice
- Use 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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