Thai Coconut Curry Chicken Recipe. Add 3/4 of the toasted coconut and stir in. Bring the sauce to a boil, and using a wooden spoon,.
Stir in lime juice, then taste and adjust the seasoning with more lime juice, fish sauce, or salt as desired. Bring to a gentle boil, then reduce heat, and return the chicken to the pan. Sprinkle yellow curry powder over everything and stir 1 minute.
Now Add The Rest Of The Coconut Milk In Along With Everything But The Chicken And Pineapple, Whisk.
In a medium bowl, whisk together the coconut milk, peanut butter, chili garlic sauce, worcestershire sauce, lime juice, brown sugar, coriander, and cumin. Stir in the brown sugar, lime juice, and fish sauce to season the curry. Add the onion and kosher salt.
Drain Excess Fat And Set Aside.
When chicken and potatoes are tender, remove from heat. Sprinkle yellow curry powder over everything and stir 1 minute. Stir in lime juice, then taste and adjust the seasoning with more lime juice, fish sauce, or salt as desired.
Heat Oil In A Large Pan Over Medium Heat.
Cook, stirring, until fragrant, about 30. In a large skillet over medium heat, combine chicken, peppers, and onions. Add coconut milk and bring to a boil.
Next Add The Optional Chili, Lime Zest, Coconut Milk, And Fish Sauce.
Bring to a boil, then cover and reduce to a low simmer. In a medium heatproof bowl, soak the dried chiles in the boiling water until softened, about 20 minutes. Keep at a steady boil until reduced by half, about 5 minutes.
Stir Until Coconut Turns Light Golden Brown.
In same skillet, add another teaspoon of olive oil. Taste the curry, adding more fish sauce for more salt/flavor. Season chicken with salt and pepper, to taste.