John WashingtonThai Green Curry with Chicken: A Rich and Fragrant Delight from Thailand
Thai Green Curry with Chicken is a delicious and aromatic dish hailing from Thailand. This vibrant green curry boasts tender pieces of chicken simmered in a creamy coconut milk-based sauce flavored with green curry paste, fresh herbs, and vegetables. The blend of spicy, sweet, and tangy notes creates a harmonious balance of flavors that’s sure to tantalize your taste buds. Serve it with jasmine rice for a complete and satisfying meal.
Ingredients:
– 2 tablespoons vegetable oil
– 1 lb (450g) chicken breast, sliced thinly
– 1 can (13.5 oz) coconut milk
– 3 tablespoons green curry paste
– 1 cup chicken broth
– 1 tablespoon fish sauce
– 1 tablespoon brown sugar
– 2 cups mixed vegetables (e.g., bell peppers, bamboo shoots, and zucchini)
– 5-6 Thai basil leaves
– 1 cup fresh cilantro, chopped
– 1 red chili, sliced thinly (optional, for extra heat)
– Cooked jasmine rice, for serving
– Lime wedges, for garnish
Instructions:
1. Heat the Oil: In a large pan, heat 2 tablespoons of vegetable oil over medium-high heat. Add the green curry paste and sauté for 1-2 minutes until fragrant.
2. Add the Chicken: Add the sliced chicken breast to the pan and cook, stirring frequently, until the chicken is no longer pink, about 5 minutes.
3. Simmer with Coconut Milk: Pour in the coconut milk and chicken broth. Stir in the fish sauce and brown sugar. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 10 minutes.
4. Add Vegetables: Stir in the mixed vegetables and continue to simmer until the vegetables are tender but still crisp, about 5-7 minutes.
5. Incorporate Herbs: Just before serving, add the Thai basil leaves and chopped cilantro. Stir well to combine.
6. Garnish and Serve: Ladle the curry over bowls of cooked jasmine rice. Garnish with sliced red chili (if using) and lime wedges.
Enjoy this exquisite Thai Green Curry with Chicken, which offers a rich mosaic of flavors and textures in every bite.
