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:

1. 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).
2. Gradually stir in the coconut milk, ensuring that the paste is well mixed into the milk. Bring the mixture to a simmer.
3. Add the chicken pieces to the pan and cook for 5-7 minutes, until the chicken is no longer pink on the outside.
4. Pour in the chicken stock, fish sauce, and brown sugar. Stir to combine.
5. 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.
6. Remove the kaffir lime leaves. Stir in the fresh Thai basil leaves and lime juice. Taste and adjust the seasoning if necessary.
7. Serve the Thai green curry with steamed jasmine rice.

Enjoy your flavorful and aromatic Thai Green Curry with Chicken!