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Thai Green Curry Chicken with Extra Vegetables
Created by: Howcan Team
Ingredients
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 cups coconut milk
- 3 tbsp green curry paste
- 1 red bell pepper, sliced
- 1 cup green beans, trimmed
- 1 cup bamboo shoots, drained
- 1 cup broccoli florets
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 cup chicken broth
- 1/4 cup fresh basil leaves
- 2 tbsp vegetable oil
Instructions
- In a large skillet or wok, heat 2 tbsp of vegetable oil over medium heat.
- Add 3 tbsp of green curry paste and cook for 1-2 minutes, stirring constantly to release the fragrance.
- Pour in 1 cup of coconut milk and stir until the curry paste is fully dissolved.
- Add the chicken pieces and cook until they are no longer pink, about 5-7 minutes.
- Pour in the remaining 1 cup of coconut milk and 1 cup of chicken broth. Stir well and bring to a gentle boil.
- Add the red bell pepper, green beans, bamboo shoots, and broccoli florets. Cook for 5-7 minutes until the vegetables are tender but still crisp.
- Stir in 1 tbsp of fish sauce and 1 tbsp of brown sugar. Adjust the seasoning to taste.
- Simmer for another 2-3 minutes, then turn off the heat.
- Garnish with fresh basil leaves before serving.
- Serve the Thai green curry chicken with steamed jasmine rice or noodles. Enjoy!
Thai Green Curry Chicken with extra vegetables is a popular and flavorful dish that originated in Thailand. This aromatic and spicy curry is made with a blend of green chilies, lemongrass, galangal, and other fragrant herbs and spices, giving it its signature green color and bold flavor. The addition of extra vegetables such as bell peppers, bamboo shoots, and eggplant adds a delightful crunch and freshness to the dish. This dish has a rich history in Thai cuisine, with roots in the central region of Thailand. It has been perfected by skilled chefs in renowned Thai restaurants, where the balance of flavors and the use of fresh, high-quality ingredients are paramount. One famous alternative method for making this dish is using a traditional mortar and pestle to pound the ingredients into a fine paste, which enhances the flavors and aromas of the curry. Today, the best versions of Thai Green Curry Chicken with extra vegetables can be found in authentic Thai restaurants that prioritize using authentic Thai ingredients and traditional cooking methods. The key to getting this dish right lies in the quality of the green curry paste, the freshness of the vegetables, and the perfect balance of spices and heat. For those looking to recreate this dish at home, sourcing authentic Thai green curry paste and using a variety of fresh vegetables is essential to achieving the authentic flavors of this beloved Thai dish.
40 min
4
380 calories
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