Chicken Coconut Curry: Effortlessly Delicious Thai Delight

This flavorful Thai chicken coconut curry is a breeze to prepare, especially when using lime or lemon juice instead of lemongrass, reducing the prep time significantly. Despite the extensive list of ingredients, it's because I opt for homemade paste over store-bought ones, ensuring a more vibrant and tastier curry. Featuring potatoes, a staple in street curries, feel free to personalize by adding your choice of vegetables to this recipe.

Ingredients

• For the Curry Paste
• 1/3 cup onion (chopped)
• 4 to 5 cloves garlic
• 1 thumb-sized piece of galangal (or ginger)
• 3/4 teaspoon fresh ground turmeric (or 1 teaspoon minced)
• 1/2 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 to 2 fresh red chilies (1/2 to 3/4 teaspoons dried crushed chili)
• 1/8 teaspoon white pepper (or black)
• 3 tablespoons lime juice (or lemon juice)
• 3 tablespoons fish sauce
• 2 tablespoons ketchup
• 1 heaping tablespoon brown sugar
• 3/4 teaspoon shrimp paste
• For the Curry
• 1 can of good-quality coconut milk (divided)
• 2 tablespoons vegetable oil
• 2 pounds chicken drumsticks (or thighs)
• 1/2 cup good-tasting chicken stock
• 2 medium potatoes (chopped into small chunks)
• 2 makrut lime leaves (or 2 bay leaves)
• 1/2 teaspoon whole cumin seed
• 2 medium tomatoes (chopped small chunks)
• 2 to 3 tablespoons dry shredded coconut (sweetened or unsweetened)
• 1/2 cup fresh basil

Steps to Make It

01.  Gather the ingredients.

02.  Add all the curry paste components into your food processor or blender.

03.  Pour in 3 to 4 tablespoons of coconut milk to assist in blending the ingredients, then blitz until you achieve an aromatic Thai curry paste.

04. Preheat a wok or deep frying pan over medium-high heat. Add a drizzle of oil and swirl it around before adding the curry paste. Stir-fry for about a minute to unlock the aromatic flavors.

05.  Next, introduce the chicken pieces and ensure they're thoroughly coated with the curry paste.

06.  Afterward, pour in the stock followed by the rest of the coconut milk.

07. Afterward, include the potatoes, lime or bay leaves, and whole cumin seeds. Gently stir and let it come to a slight boil.

08.  Cover and lower the heat to medium-low, allowing it to gently simmer for 15 minutes. Remember to stir occasionally.

09.  Include the tomatoes and stir well. Proceed to cook for another 15 minutes or until the chicken reaches the desired level of tenderness.

10. As the curry simmers, get the topping ready. Heat a dry frying pan over medium-high heat and add shredded coconut. Stir until it becomes a light golden brown. Transfer it to a bowl and allow it to cool.

11.  Once the chicken and potatoes have softened, take the pot off the heat. Mix in 3/4 of the toasted coconut. Sample the curry, adjusting its saltiness with additional fish sauce for more flavor. If it feels overly salty or sweet, balance it out with extra lime or lemon juice. Increase the chili for a bolder spicy flavor if desired.

12.  Divide the curry among bowls or plates. Garnish each serving with fresh basil and a generous sprinkle of the toasted coconut. Serve alongside ample steamed jasmine rice.