Thai Green Curry with Chicken
Thai Green Curry with Chicken

Hey everyone, it is Louise, welcome to our recipe site. Today, we’re going to prepare a special dish, thai green curry with chicken. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Thai Green Curry with Chicken is one of the most well liked of current trending foods on earth. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. They are nice and they look fantastic. Thai Green Curry with Chicken is something which I’ve loved my whole life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have thai green curry with chicken using 14 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Thai Green Curry with Chicken:
  1. Make ready chicken thigh or breast cut into small pieces
  2. Make ready chopped garlic
  3. Take chopped onion
  4. Take green curry powder or 50g green curry paste
  5. Make ready coconut cream
  6. Make ready chicken stock
  7. Get Kaffir lime leaves (chopped) or 1 tablespoon lime juice
  8. Take fish sauce (or to taste)
  9. Prepare eggplants sliced in quarters or bamboo shoots
  10. Take green beans or snow peas
  11. Prepare Thai basil (add at the end as it turns black and bitter)
  12. Make ready crushed Lemon grass
  13. Get peeled and finely chopped ginger
  14. Get diced green bell peppers
Steps to make Thai Green Curry with Chicken:
  1. On medium heat add oil to pan. Add garlic and onions and cook until garlic is golden brown and onion is translucent.
  2. Add curry paste and chicken. Cook for about 10-15 minutes or when chicken is fork-tender. I like to brown mine to make sure it's thoroughly cooked. Add chicken stock and eggplant or bamboo shoots. Simmer for about 5 minutes.
  3. Pour in coconut cream or canned coconut milk. Add lemon grass, kaffir leaves or lime juice, chili, and ginger. Add fish sauce to taste. Bring to boil.
  4. Add green beans, green bell peppers, and Thai basil leaves and simmer for another 3 minutes. Serve with steamed white rice or over rice noodles.

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