Thai Green Chicken Curry Recipe

Name: Thai Green Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (14 ounce) cans coconut milk, do not shake (unsweetened); 2 -4 tablespoons green curry paste; 2 tablespoons fish sauce; 2 tablespoons brown sugar; 1 1/2 lbs boneless skinless chicken thighs; salt; 4 ounces shiitake mushrooms; 1 medium red bell pepper, stemmed, seeded and cut into thin strips; 1 (8 ounce) can bamboo shoots, drained. (I like strips best); 1 tablespoon lime juice; 1/2 cup fresh basil leaf

Servings: persons

2 (14 ounce) cans coconut milk, do not shake (unsweetened)
2 -4 tablespoons green curry paste
2 tablespoons fish sauce
2 tablespoons brown sugar
1 1/2 lbs boneless skinless chicken thighs
salt
4 ounces shiitake mushrooms
1 medium red bell pepper, stemmed, seeded and cut into thin strips
1 (8 ounce) can bamboo shoots, drained. (I like strips best)
1 tablespoon lime juice
1/2 cup fresh basil leaf

1
Carefully spoon about 1 cup of the thick cream from one can of coconut milk.
2
Place the coconut cream and curry paste in a large Dutch oven and bring to a simmer over high heat, whisking to blend, about 2 minutes.
3
Maintain this brisk simmer and whisk frequently until almost all of the liquid evaporates, 3-5 minutes.
4
Reduce the heat to medium-high and whisk constantly until the cream separates into a puddle of colored oil and coconut solids, 3-8 minute.(You should hear the curry paste start to fry in the oil).
5
Continue cooking until the curry paste is very aromatic.
6
Whisk in the remaining coconut milk, the fish sauce, and the brown sugar.
7
Bring back to a brisk simmer and cook until the flavors meld and the sauce thickens, about 5 minute.
8
Season chicken with salt and add it to the pot, stirring until the pieces are separated and evenly coated with the sauce.
9
Stir in the mushrooms and the bamboo shoots and bring back to a brisk simmer over medium heat.
10
Cook until chicken is cooked through.
11
Stir in bell pepper and cook until crisp-tender. Off the heat, stir in the lime juice and basil. Serve immediately with rice.

380

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 11 ingredients. The key ingredients include: 2 (14 ounce) cans coconut milk, do not shake (unsweetened), 2 -4 tablespoons green curry paste, 2 tablespoons fish sauce, 2 tablespoons brown sugar, and more.

Yes, Thai Green Chicken Curry 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.

Thai Green Chicken Curry

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