Faux Thai Green Curry Recipe

Name: Faux Thai Green Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large boneless chicken fillet; 1/2 teaspoon flaky sea salt; 1/4 teaspoon crushed black pepper; 1/8 teaspoon crushed red chili flakes; 2 tablespoons olive oil; 1 teaspoon sesame oil; 1/2 large white onion, chopped; 1 small red onion, chopped; 1 inch knob of ginger, chopped; 2 tablespoons brown sugar; 3 small green chilis, chopped; 1 medium green pepper, sliced; 1 medium red pepper, sliced; 1 tablespoon rice vinegar; 2 tablespoons fish sauce; 500 milliliters coconut milk; 300 milliliters regular milk (or low-fat); 1 handful fresh basil; a small handfuls cilantro, chopped; a small handfuls scallions, chopped

Servings: persons

1 large boneless chicken fillet
1/2 teaspoon flaky sea salt
1/4 teaspoon crushed black pepper
1/8 teaspoon crushed red chili flakes
2 tablespoons olive oil
1 teaspoon sesame oil
1/2 large white onion, chopped
1 small red onion, chopped
1 inch knob of ginger, chopped
2 tablespoons brown sugar
3 small green chilis, chopped
1 medium green pepper, sliced
1 medium red pepper, sliced
1 tablespoon rice vinegar
2 tablespoons fish sauce
500 milliliters coconut milk
300 milliliters regular milk (or low-fat)
1 handful fresh basil
a small handfuls cilantro, chopped
a small handfuls scallions, chopped

1
Slice up the chicken and dry on paper towels. Prepare the vegetables and when ready to move to the stove, toss the chicken strips with the salt, pepper and chili flakes.
2
Heat up a large and deep saucepan. Just when it starts smoking, add the olive oil and sesame oil. Let the oil heat up briefly, then add the chicken strips, letting them sear on the bottom. Wait about a minute. Then add the chopped white onion, red onion, garlic and ginger. Let them brown a little before adding the brown sugar and then tossing everything to combine. The brown sugar should deglaze most of the pan.
3
Add the green chilis and the green and red peppers. Let the peppers char a little bit, then add the rice vinegar and fish sauce. Toss to combine.
4
Add the coconut milk and the regular milk and bring to boil. Chop up some of the basil and cilantro and add to the pan. Continue to simmer 4-5 minutes.
5
Taste and adjust for the level of salt and check if the chicken is fully cooked. Remove from heat and serve hot, over a bed of fluffy rice, topped with scallions and the remaining basil and cilantro.

319

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 large boneless chicken fillet, 1/2 teaspoon flaky sea salt, 1/4 teaspoon crushed black pepper, 1/8 teaspoon crushed red chili flakes, and more.

Yes, Faux Thai Green Curry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Faux Thai Green Curry

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