Name: Thai Green Curry with Chicken
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Peanut oil - 2 tablespoons; Thai green curry paste - ¼ cup; Garlic, minced - 3 cloves; Ginger, finely grated - 1 (1/4 inch thick) slice; Boneless, skinless chicken breasts, thinly sliced - 2; Baby corn pieces, drained - 1 (15 ounce) can; Bamboo shoots, drained - 1 (8 ounce) can; Coconut milk - 2 (13.5 ounce) cans; Fish sauce - 2 tablespoons; Palm sugar - 2 tablespoons; Makrut lime leaves - 6; Red bell pepper, cut into thin strips - 1; Orange bell pepper, cut into thin strips - 1; Thinly sliced Thai basil, or more to taste - ¼ cup

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Thai Green Curry with Chicken

1. Peanut oil - 2 tablespoons

2. Thai green curry paste - ¼ cup

3. Garlic, minced - 3 cloves

4. Ginger, finely grated - 1 (1/4 inch thick) slice

5. Boneless, skinless chicken breasts, thinly sliced - 2

6. Baby corn pieces, drained - 1 (15 ounce) can

7. Bamboo shoots, drained - 1 (8 ounce) can

8. Coconut milk - 2 (13.5 ounce) cans

9. Fish sauce - 2 tablespoons

10. Palm sugar - 2 tablespoons

11. Makrut lime leaves - 6

12. Red bell pepper, cut into thin strips - 1

13. Orange bell pepper, cut into thin strips - 1

14. Thinly sliced Thai basil, or more to taste - ¼ cup

How to cook deliciously - Thai Green Curry with Chicken

1. Stage

Heat oil in a wok until it starts to shimmer. Add curry paste, garlic, and ginger; stir together and fry until fragrant, 2 to 3 minutes. Add chicken breast slices, stirring until coated. Cook until just slightly pink in the center, 3 to 5 minutes.

2. Stage

While chicken is cooking, place baby corn and bamboo shots in a small saucepan, cover with water, and place over high heat. Bring to a boil. Drain then cover with water again.

3. Stage

Pour coconut milk into the wok. Bring to a slow simmer, stirring occasionally, about 5 minutes. Drain corn and bamboo shoots and add in. Stir in fish sauce, palm sugar, and lime leaves. Bring back up to a simmer and cook for 5 minutes. Stir in bell pepper strips and cook until crisp-tender, about 3 minutes.

4. Stage

Remove curry from heat and stir in Thai basil.