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Thai Green Curry Chicken
Created by: Howcan Team
Ingredients
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tbsp green curry paste
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- 1 red bell pepper, sliced
- 1 cup bamboo shoots
- 1 cup green beans, trimmed
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- 1 lime, juiced
- 1/4 cup fresh basil leaves
- Cooked jasmine rice, for serving
Instructions
- In a large skillet or wok, heat 1/2 cup of the coconut milk over medium-high heat until it starts to bubble.
- Add 2 tbsp of green curry paste and cook, stirring constantly, for 2 minutes.
- Add the chicken pieces and cook until they are no longer pink, about 5 minutes.
- Pour in the remaining coconut milk and chicken broth. Bring to a simmer.
- Add the red bell pepper, bamboo shoots, and green beans. Cook for 5 minutes, or until the vegetables are tender-crisp.
- Stir in 2 tbsp of fish sauce, 1 tbsp of brown sugar, and the juice of 1 lime. Simmer for another 2 minutes.
- Taste and adjust the seasoning, adding more fish sauce, sugar, or lime juice as needed.
- Stir in the fresh basil leaves just before serving.
- Serve the Thai green curry chicken over cooked jasmine rice. Enjoy!
Thai Green Curry Chicken is a popular and aromatic dish that originated in central Thailand. It is made with a blend of green chilies, lemongrass, galangal, and other fragrant herbs and spices, giving it a vibrant green color and a spicy kick. This dish has a rich history, with roots in the royal palaces of Thailand, where it was created by palace chefs to please the royal family. Today, it is a staple in Thai cuisine and can be found in restaurants all over the world. For an authentic experience, visit Thailand and try this dish in the bustling streets of Bangkok or in the serene countryside of Chiang Mai. The key to a perfect Thai Green Curry Chicken lies in the balance of flavors and the use of fresh, high-quality ingredients. It's important to get the right combination of spices and herbs to achieve the signature taste of this dish. Some chefs also recommend using homemade green curry paste for the best results. If you're feeling adventurous, you can also try alternative methods of making this dish, such as using different proteins like tofu or shrimp instead of chicken.
40 min
4
380 calories
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