Green Curry Chicken Recipe

Name: Green Curry Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 1 medium onion, cut in 8 wedges; 1 green bell pepper, cut in 8 wedges; 1 stalk lemongrass, white bulb only; 1 tablespoon coarsely chopped fresh ginger; 3 tablespoons Thai green curry paste, recipe follows; 2 kaffir lime leaves; 3 cups unsweetened coconut milk, 2 (13.5 ounce) cans; 3/4 cup chicken broth; 1 1/2 pounds skinless, boneless chicken breasts, cut in 1-inch strips; Sea salt; 1 lime, juiced; Fresh Thai basil leaves; Fresh cilantro leaves; Lime wedges, for garnish; 2 tablespoons coriander seeds; 1 tablespoon cumin seeds; 1 tablespoon whole black peppercorns; 8 fresh Thai green chiles; 2 shallots, coarsely chopped; 4 garlic cloves, smashed; Small handful of fresh cilantro sprigs; 2 -inch piece galangal, peeled and coarsely chopped; 2 lemon grass stalks, white part only, coarsely chopped; 2 kaffir lime leaves, torn; 2 teaspoons dried shrimp paste; 1/2 cup water

Servings: persons

2 tablespoons vegetable oil
1 medium onion, cut in 8 wedges
1 green bell pepper, cut in 8 wedges
1 stalk lemongrass, white bulb only
1 tablespoon coarsely chopped fresh ginger
3 tablespoons Thai green curry paste, recipe follows
2 kaffir lime leaves
3 cups unsweetened coconut milk, 2 (13.5 ounce) cans
3/4 cup chicken broth
1 1/2 pounds skinless, boneless chicken breasts, cut in 1-inch strips
Sea salt
1 lime, juiced
Fresh Thai basil leaves
Fresh cilantro leaves
Lime wedges, for garnish
2 tablespoons coriander seeds
1 tablespoon cumin seeds
1 tablespoon whole black peppercorns
8 fresh Thai green chiles
2 shallots, coarsely chopped
4 garlic cloves, smashed
Small handful of fresh cilantro sprigs
2 -inch piece galangal, peeled and coarsely chopped
2 lemon grass stalks, white part only, coarsely chopped
2 kaffir lime leaves, torn
2 teaspoons dried shrimp paste
1/2 cup water

1
Place a large, deep skillet over medium heat and coat with the oil.
2
Saute the onion and green peppers for 3 minutes to soften.
3
Split the piece of lemongrass down the middle and whack it with the flat side of a knife to open the flavor.
4
Add the lemongrass, ginger, curry paste and lime leaves to the skillet and stir for 2 minutes.
5
Pour in the coconut milk and chicken broth.
6
Lay the chicken pieces in the mixture to poach; add a pinch of salt.
7
Stir together and simmer over low heat for 10 to 15 minutes.
8
Squeeze in the lime juice and shower with basil and cilantro; serve in dinner bowls with lime wedges.
9
Heat the coriander, cumin seeds, and peppercorns in a small dry skillet for 2 minutes until fragrant.
10
Put the seeds in a clean coffee grinder or spice mill and buzz the spices to a powder.
11
Put the spice blend and remaining ingredients in a food processor, and pulse to combine.
12
Pour in the water to help grind everything down into a paste.

778

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 27 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 1 medium onion, cut in 8 wedges, 1 green bell pepper, cut in 8 wedges, 1 stalk lemongrass, white bulb only, and more.

Yes, Green Curry Chicken falls under the Meat & Poultry 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.

Green Curry Chicken

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