THAI COCONUT CHICKEN CURRY

DSC_0015.JPGGood evening lovely people.  I hope your Summer is well in and that your gardens are all blooming.  But not like in London, the weather has changed.  June???  We are embracing some very chilly cold weather, damp and at times some cloudy sun.  We may never know what is on the horizon.
And with a United Kingdom General Election that is taking place until 10 pm.   I am not anxious at all, “come what may,” I am not allowing politicians getting in the way of what I have in plan for my future.  

Well everyone, tonight I decided to make Coconut Chicken Curry in the Thai traditional way.  I thought it would be nice to share my recipe and pictures with you.  

I hope you will all like to try this one, please do not be hesitant, you will love it!DSC_0006Ingredients

8 bone-in, skin-on chicken thighs

Kosher salt and freshly ground black pepper, to taste

2 tablespoons unsalted butter

2 (14 ounce) cans light coconut milk

1 tablespoon cornstarch

2 cloves garlic, minced

1 tablespoon freshly grated ginger

2 tablespoons red curry paste

Juice of 1 lime

1 tablespoon fish sauce, optional

1 teaspoon sugar

8 ounces sugar snap peas

1 Thai chili pepper, thinly sliced

2 tablespoons chopped fresh CorianderDSC_0011DIRECTIONS:

Preheat oven to 400 degrees F.

Season chicken with salt and pepper, to taste.

Melt butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; drain excess fat and set aside.

In a medium bowl, whisk together coconut milk and cornstarch; set aside.

Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in ginger until fragrant, about 1 minute.

Whisk in curry paste until well combined, about 1 minute. Gradually whisk in coconut milk mixture, and cook, whisking constantly, until incorporated and slightly thickened, about 1-2 minutes. Stir in lime juice, fish sauce, sugar and sugar snap peas.

Return chicken to the skillet. Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.

Serve immediately, garnished with chili pepper and cilantro, if desired.  

I also added a combination of green salads.  Please come and join me for this delicious meal.

Thank you for stopping at mine and have a wonderful weekendDSC_0008Please note that words and pictures are my properties

11 thoughts on “THAI COCONUT CHICKEN CURRY

  • Oh, I’ll be that Chicken Curry was outstanding! It looks really delicious. You have a true gift at food photography, I don’t think my photos would turn out so elegant, ha ha. It has been raining a lot where I live in Texas, and now it is starting to get hot, unbearably hot. I wish you could send me a blast of that chilly air 😀 Great post!

    Liked by 2 people

    • Hello Lana, Thank you for your little visit. I just woke up past 3 am and thought I’ll sip a hot cuppa and check my wp blog, and found out you’ve been. How nice to read from you. Yes I tried to make a nice Chicken curry, been craving for it for a long time. You don’t have to be that professional photographer. just make yourself the comfortable “unprofessional” photographer like I do, and you’ll enjoy the beautiful pictures you will discover at the end. I am not a photographer, but I use my camera in a very random way hahaha LOL. We had nice weather this Saturday, sunny cool breeze, windows open and as night captured the sky, it became cold. Wish you were here to enjoy that curry. You take care now and have a good Sunday in Texas!

      Liked by 1 person

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