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 youd 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!