Thai Green Curry with Chicken: A Spicy and Aromatic Delight
Thai Green Curry with Chicken is a classic Thai dish known for its rich and creamy coconut milk base combined with a vibrant green curry paste. This dish is full of aromatic herbs and vegetables that create a complex flavor profile, balancing sweetness, spiciness, and freshness. It’s typically served with steamed jasmine rice, making it a hearty and satisfying meal. Here is how you can make this delicious dish at home.
Ingredients:
- 2 tablespoons vegetable oil
- 3 tablespoons green curry paste
- 1 can (400 ml) coconut milk
- 500 grams boneless chicken breasts, cut into bite-sized pieces
- 1 cup chicken stock
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 2 kaffir lime leaves, torn
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup baby corn, cut into bite-sized pieces
- 1 cup bamboo shoots, sliced
- 1 handful fresh Thai basil leaves
- Juice of 1 lime
- Steamed jasmine rice, for serving
Instructions:
- Heat the vegetable oil in a large saucepan over medium-high heat. Add the green curry paste and cook, stirring frequently, until fragrant (about 2-3 minutes).
- Gradually stir in the coconut milk, ensuring that the paste is well mixed into the milk. Bring the mixture to a simmer.
- Add the chicken pieces to the pan and cook for 5-7 minutes, until the chicken is no longer pink on the outside.
- Pour in the chicken stock, fish sauce, and brown sugar. Stir to combine.
- Add the kaffir lime leaves, red and green bell peppers, baby corn, and bamboo shoots. Simmer for another 10-15 minutes, or until the vegetables are tender and the sauce has thickened.
- Remove the kaffir lime leaves. Stir in the fresh Thai basil leaves and lime juice. Taste and adjust the seasoning if necessary.
- Serve the Thai green curry with steamed jasmine rice.
Enjoy your flavorful and aromatic Thai Green Curry with Chicken!