Thai Green Curry Chicken

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Thai Green Curry Chicken

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Ingredients

Adjust Servings:
Curry
1 tablespoon Vegetable Oil
2 cloves Garlic Sliced into thin pieces
Size of thumb Ginger Sliced into thin pieces
1/8 Onion Sliced into thin pieces
1 tablespoon Thai Green Curry Paste
1 can (13.5 ounces) Coconut Milk
2 teaspoons Fish Sauce
1/2 Potato Cut into 1-inch cubes
1/3 Carrot Cut into 1/2-inch pieces
1 pound Chicken Breast Boneless, skinless, cut into thin strips
1/4 Green Bell Pepper Cut into 1-inch pieces (can substitute with red bell pepper)
2 wedges Lime
Basil Leaves Garnish
Accompaniments
1 cup Jasmine Rice

Nutritional information

Calories
Protein
Fat
Sugar
Sodium
Carbs

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Features:
    Cuisine:

    Green curry chicken with a spicy kick

    • 35 min
    • Serves 2
    • Easy

    Ingredients

    • Curry

    • Accompaniments

    Directions

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    Thailand is known for many variations of curry like green curry, red curry, yellow curry, Panang curry and Masaman curry. Green curry is often considered to be the most popular in Thailand and is usually made of fresh green chilies, lemongrass, garlic, shallot, salt, cumin and coriander seed. It is also often regarded as the “spiciest” of them all, so if you’re looking for a curry with an extra kick, start with this variation!

    Steps

    1
    Done

    Heat oil in a large pan over medium high heat. Add garlic, ginger and onion. Stir for 1 minute until they are slightly browned and fragrant.

    2
    Done

    Add curry paste to pan, then coconut milk. Stir until curry paste is completely dissolved. Let curry simmer like this for about 8 minutes, then add fish sauce, stirring to combine.

    3
    Done

    Add potatoes and carrots. Cook until soft, about 6-8 minutes.

    4
    Done

    Add chicken and bell peppers. Stir until chicken is cooked through, about 6-8 minutes. Serve in a bowl over rice. Squeeze lime juice and garnish with basil.

    Rebecca Chan

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