:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/b5PhxNrjtu2HCK3RGGvn/682a4925d6b87a63ba333c12a3dd4a.png "Authentic Thai Green Chicken Curry Recipe")
Authentic Thai Green Chicken Curry Recipe
Green Chicken Curry is a delicious and fragrant Thai dish that combines tender chicken with a flavorful green curry sauce made from a blend of fresh herbs and spices. This curry is creamy, tangy, and slightly spicy, making it the perfect comfort food to enjoy with steamed rice or noodles.
Ingredients
- 500 gms boneless chicken, cut into bite-sized pieces
- 2 tbls green curry paste
- 1 can coconut milk
- 1 Cup chicken broth
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 fresh Thai basil leaves
- 1 Cup green beans, trimmed and cut into 1-inch pieces
- 1 red bell pepper, sliced
- 1 tablespoon vegetable oil
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Directions
Heat the vegetable oil in a large pot or wok over medium heat.
Add the green curry paste and cook for 2 minutes, stirring constantly to release the flavors.
Add the chicken pieces to the pot and cook until browned on all sides.
Pour in the coconut milk and chicken broth, stirring well to combine.
Add the fish sauce, soy sauce, and brown sugar, and stir until the sugar has dissolved.
Bring the curry to a boil, then reduce the heat to low and simmer for 10 minutes to allow the flavors to meld.
Add the green beans and red bell pepper to the pot and cook for an additional 5 minutes, or until the vegetables are tender-crisp.
Stir in the fresh basil leaves and cook for 1 minute.
Remove the pot from heat and let it sit for a few minutes before serving.
Serve the Green Chicken Curry hot with steamed rice or noodles.
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TammersAuthentic Thai Green Chicken Curry Recipe
Green Chicken Curry is a delicious and fragrant Thai dish that combines tender chicken with a flavorful green curry sauce made from a blend of fresh herbs and spices. This curry is creamy, tangy, and slightly spicy, making it the perfect comfort food to enjoy with steamed rice or noodles.
Heat the vegetable oil in a large pot or wok over medium heat.
Add the green curry paste and cook for 2 minutes, stirring constantly to release the flavors.
Add the chicken pieces to the pot and cook until browned on all sides.
Pour in the coconut milk and chicken broth, stirring well to combine.
Add the fish sauce, soy sauce, and brown sugar, and stir until the sugar has dissolved.
Bring the curry to a boil, then reduce the heat to low and simmer for 10 minutes to allow the flavors to meld.
Add the green beans and red bell pepper to the pot and cook for an additional 5 minutes, or until the vegetables are tender-crisp.
Stir in the fresh basil leaves and cook for 1 minute.
Remove the pot from heat and let it sit for a few minutes before serving.
Serve the Green Chicken Curry hot with steamed rice or noodles.
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