Good 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!Ingredients
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 CorianderDIRECTIONS:
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 weekend