Thai Green Curry with Chicken
Prep Time:
Cook Time:
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Equipment:
Ingredients:
- 1 lb chicken breast, sliced into thin strips
- 1 can (14 oz) coconut milk
- 2-3 tbsp green curry paste
- 1 red bell pepper, sliced
- 1 onion, sliced
- 1 can (8 oz) bamboo shoots, drained
- 1 can (8 oz) sliced water chestnuts, drained
- 1 tbsp fish sauce
- 1 tbsp sugar
- Fresh basil leaves
- Vegetable oil
- Salt and pepper to taste
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Instructions:
- 1. Heat some oil in a large pan over medium heat.
- 2. Add the green curry paste and cook for a minute until fragrant.
- 3. Add the chicken strips and cook until they are no longer pink.
- 4. Pour in the coconut milk and stir well.
- 5. Add the sliced red bell pepper, onion, bamboo shoots, and water chestnuts. Cook until the vegetables are tender.
- 6. Season with fish sauce, sugar, salt, and pepper. Adjust the seasoning to your liking.
- 7. Let the curry simmer for a few minutes to allow the flavors to meld together.
- 8. Tear the fresh basil leaves and stir them into the curry just before serving.
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- Description: This Thai Green Curry with Chicken be a spicy and savory dish that will transport ye straight to the shores of Thailand. The creamy coconut milk, aromatic green curry paste, and tender chicken strips be a perfect combination to satisfy any hungry pirate crew. Serve it over steamed rice for a hearty meal that will have ye saying "Shiver me timbers, that be delicious!"