Green Curry Chicken
Takes 45 minutes | Serves 4 |
Authentic Thai green curry with chicken and bamboo shoots, a classic combination made using traditional techniques without added oil. Suitable for homemade or store-bought curry paste.
Ingredients
- 437.5 ml coconut milk
- 50 g green curry paste
- 240 ml chicken stock
- 450 g chicken thigh
- 30 g palm sugar
- 30 ml fish sauce
- 3 count kaffir lime leaves
- 225 g bamboo shoots
- 1 cup Thai basil
- 1 count spur chilies or red bell pepper
- some for serving jasmine rice
Steps
- Reduce ¾ cup coconut milk until thick and coconut oil starts to separate from the milk.
- Add curry paste and sauté over medium heat for 2 minutes until aromatic.
- Add chicken thigh and mix with the paste.
- Add kaffir lime leaves, chicken stock, remaining coconut milk, palm sugar, and 1 Tbsp fish sauce. Simmer for 10-15 minutes until chicken is tender.
- Add bamboo shoots, bring to a boil, then remove from heat.
- Taste and adjust with more fish sauce or sugar if needed.
- Stir in Thai basil and spur chilies or bell peppers.
- Serve with jasmine rice.
Cooking Process
Nutritional Information
0 calories per serving