Recipe of Ultimate Thai Green Curry with Chicken
Hello everybody, hope you're having an incredible day today. Today, we're going to make a distinctive dish, Steps to Prepare Ultimate Thai Green Curry with Chicken. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Thai Green Curry with Chicken, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Thai Green Curry with Chicken delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Thai Green Curry with Chicken is 6-8 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Thai Green Curry with Chicken estimated approx 30-40 minutes.
To begin with this recipe, we must prepare a few ingredients. You can have Thai Green Curry with Chicken using 14 ingredients and 4 steps. Here is how you cook it.
An easy Thai green curry recipe. Best served with steamed white rice.
Ingredients and spices that need to be Take to make Thai Green Curry with Chicken:
- 1 lb chicken thigh or breast cut into small pieces
- 4 cloves chopped garlic
- 1 chopped onion
- 1 sachet green curry powder or 50g green curry paste
- 1 can coconut cream
- 1 cup chicken stock
- 1-2 Kaffir lime leaves (chopped) or 1 tablespoon lime juice
- 1/2 tablespoon fish sauce (or to taste)
- 3 eggplants sliced in quarters or bamboo shoots
- 1/2 cup green beans or snow peas
- 1/4 cup Thai basil (add at the end as it turns black and bitter)
- 1 stalk crushed Lemon grass
- 1 tablespoon peeled and finely chopped ginger
- 2 diced green bell peppers
Instructions to make to make Thai Green Curry with Chicken
- On medium heat add oil to pan. Add garlic and onions and cook until garlic is golden brown and onion is translucent.
- 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.
- 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.
- 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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