:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/CASK9eD4ogjRwrADHpz6/b5674e6f5e1e56ed825aae675226b5.png "Classic Thai Chicken Green Curry")
Classic Thai Chicken Green Curry
This spicy Thai-style Chicken Green Curry is packed with flavors and can be prepared in a matter of minutes. With juicy chicken, fresh vegetables, and a blend of aromatic herbs it's perfect for weekly meals.
Ingredients
- 1 boneless, skinless chicken breast into bite-size pieces
- 1 tablespoon vegetable oil
- 2 tablespoon green paste
- 1 Cup coconut milk
- 1 Cup water
- 2 tablespoon fish sauce
- 1 tablespoon Palm sugar
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 Cup snap peas
- 1 Cup baby corn
- 1⁄4 Cup fresh Thai basil leaves
- Lime wedges, for serving
- Cooked rice, for serving
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Directions
In a large wok or skillet, heat vegetable oil over medium heat.
Add green curry paste and stir-fry for 1-2 minutes until fragrant.
Add chicken pieces and stir-fry for 4-5 minutes until cooked through.
Pour in coconut milk and water and bring to a simmer.
Add fish sauce and palm sugar and stir to combine.
Add sliced bell peppers, snap peas, and baby corn and simmer for 5-7 minutes until vegetables are tender.
Stir in Thai basil leaves and remove from the heat.
Serve hot with cooked rice and lime wedges on the side.
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TammersClassic Thai Chicken Green Curry
This spicy Thai-style Chicken Green Curry is packed with flavors and can be prepared in a matter of minutes. With juicy chicken, fresh vegetables, and a blend of aromatic herbs it's perfect for weekly meals.
In a large wok or skillet, heat vegetable oil over medium heat.
Add green curry paste and stir-fry for 1-2 minutes until fragrant.
Add chicken pieces and stir-fry for 4-5 minutes until cooked through.
Pour in coconut milk and water and bring to a simmer.
Add fish sauce and palm sugar and stir to combine.
Add sliced bell peppers, snap peas, and baby corn and simmer for 5-7 minutes until vegetables are tender.
Stir in Thai basil leaves and remove from the heat.
Serve hot with cooked rice and lime wedges on the side.
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