Green Chicken Curry

Ingredients:

serves 4

  • 1 tbsp. vegetable or peanut oil
  • 1 onion, sliced
  • 1 garlic clove, chopped finely
  • 2-3 tbsp. Thai green curry paste
  • 14 fl oz / 400 ml / 1-3/4 cups coconut milk
  • 1/4 pint / 150 ml / 2/3 cup chicken stock
  • 4 kaffir lime leaves
  • 4 skinless, boneless chicken breasts, cut into cubes
  • 1 tbsp. fish sauce
  • 2 tbsp. Thai soy sauce
  • grated rind and juice of 1/2 lime
  • 1 tsp. jaggery or soft light brown sugar
  • 4 tbsp. chopped fresh cilantro, to garnish



( Food Measurement )


Procedures:

Heat the oil in a wok or large skillet and stir-fry the onion and garlic for 1-2 minutes, until starting to soften. Add the curry paste and stir-fry for 1-2 minutes.

Add the coconut milk, stock, and lime leaves, bring to a boil and add the chicken. Reduce the heat and let simmer gently for 15-20 minutes, until the chicken is tender.

Add the fish sauce, soy sauce, lime rind and juice, and sugar. Cook for 2-3 minutes, until the sugar has dissolved. Serve immediately, garnished with chopped cilantro.

Check Out More

How to Make Thai Curry



Have You Tried These Other Recipe for Thai Curry?

Gaeng Ped Gai Heb Fang (Chicken and Straw Mushroom Curry)

By the look of this dish, the Chicken and Straw Mushroom Curry dish, I can’t wait to grab the bowl of steamed jasmine rice (khao rice) and start eating with it. I notice that the coconut flavor is enhanced by adding half the coconut milk towards the end of the […][...]

Thai Shrimp Curry with Coconut Milk

This Thai recipe, the Thai shrimp with coconut curry, is easy to make and the dish taste good. Since, I’m not an expert cook; I always asked my wife for guidance whenever I don’t know some ingredients and terminology in cooking like the term “deveined the shrimp”. She taught me […][...]

Leave A Comment...

*