Thai Green Curry Chicken
Author: Maya Kitchenette
Prep time:
Cook time:
Total time:
Serves: 4
- 500g boneless chicken thigh/breast, cut into small chunks
- 1 cup thick coconut milk
- 1 cup chicken stock
- 60g Thai green curry paste
- 1 onion, sliced
- 1 inch ginger, sliced
- 1 tsp blended garlic
- 2 lemongrass, bruised
- 1 cup chicken stock, unsalted
- 2 tbsp brown sugar/palm sugar
- 1.5 tbsp fish sauce
- 4-5 kaffir lime leaves
- 1 cup cooked bamboo shoots, sliced
- ½ red bell pepper, julienned
- Thai basil for topping
- In a pot, add oil
- Saute the onion, lemon grass and ginger for 2-3 minutes
- Add the blended garlic and saute for another 20 seconds.
- Mix in the Thai curry paste and saute for about 2 minutes.
- Add the kaffir lime leaves and chicken pieces. Mix well.
- Pour in coconut milk and chicken stock.
- Season with fish sauce and brown sugar.
- Bring to a simmer and let simmer gently for about 10-15 minutes or until the chicken is fork tender.
- Once the curry is done simmering, add bamboo shoots and peppers.
- Taste and add more fish sauce and/or sugar as needed.
- Stir in Thai basil and serve this with white rice.
Recipe by Maya Kitchenette at https://mayakitchenette.com/thai-green-curry-chicken/
3.5.3217