Green Curry with Chicken
Prepare a fragrant green curry with chicken using coconut milk, green curry paste, and fresh herbs, simmered to perfection.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Chicken Breast (sliced into thin strips) | 800 | Grams |
| Green Curry Paste (store-bought or homemade) | 4 | Tbsp |
| Coconut Milk (whole milk based) | 800 | Milliliters |
| Fish Sauce (for seasoning) | 3 | Tbsp |
| Brown Sugar (to balance flavors) | 2 | Tbsp |
| Lime Leaves (torn into pieces) | 5 | Count |
| Bamboo Shoots (drained and sliced) | 1 | Can |
| Thai Basil Leaves (fresh, for garnish) | 1 | Bunch |
| Red Chili (sliced, for garnish) | 2 | Count |
| Eggplant (small, quartered) | 2 | Count |
| Vegetable Oil (for frying) | 2 | Tbsp |
Instructions
- Heat the vegetable oil in a large pot over medium heat.
- Add the green curry paste and stir-fry for 1-2 minutes until fragrant.
- Pour in the coconut milk and bring to a simmer.
- Add the chicken strips and cook for 5-7 minutes until the chicken is cooked through.
- Stir in the fish sauce, brown sugar, and lime leaves.
- Add the bamboo shoots and eggplant, simmer for another 5 minutes until the vegetables are tender.
- Taste and adjust seasoning if necessary.
- Garnish with Thai basil leaves and sliced red chili before serving.
Kitchen equipment
Mortar and PestleWok