Made with AI
Classic Thai Green Curry with Chicken
Ingredients
- chicken breast1 lb
- vegetable oil2 tbsp
- coconut milk2 cups
- green curry paste4 tbsp
- chicken stock1 cup
- fish sauce1 tbsp
- sugar1 tbsp
- bamboo shoots1 cup
- Thai eggplant1 cup
- red bell pepper1 whole
- Thai basil leaves1 handful
- kaffir lime leaves2 leaves
Instructions
- 1
Cut the chicken breast into bite-sized pieces.
- 2
Heat the vegetable oil in a large skillet or wok over medium-high heat.
- 3
Add the green curry paste to the skillet and fry for 1-2 minutes until fragrant.
- 4
Add the chicken pieces to the skillet and cook until they are just sealed and turn white.
- 5
Pour in the coconut milk and chicken stock, and bring the mixture to a gentle simmer.
- 6
Add the fish sauce and sugar, stirring well to dissolve the sugar and combine the flavors.
- 7
Add the bamboo shoots, Thai eggplant, and sliced red bell pepper to the curry. Simmer for about 10 minutes or until the vegetables are tender.
- 8
Tear the kaffir lime leaves, removing the stem, and add them to the curry along with the Thai basil leaves.
- 9
Continue to simmer for an additional 2-3 minutes, then taste and adjust seasoning if necessary.
- 10
Serve the curry hot with steamed jasmine rice.
