Easy Thai Green Chicken Curry Recipe

Vegetable or peanut oil.

Easy thai green chicken curry recipe. Add the stock coconut cream and fish sauce and. Tip in the potatoes and beans and let them warm through in the hot coconut milk then add 2 finely shredded kaffir lime leaves or 3 wide strips lime zest. Bring to a simmer and cook until the liquid has reduced slightly and the broth is a vibrant greenish yellow 5 minutes. Then add the enhanced green curry paste mix and continue stir fry the paste until the oil separated from the paste which will take about 2 minutes.

Add the paste and cook for 2 mins. Boneless skinless chicken breasts or thighs cut into 1 inch pieces. Method for thai green curry heat coconut milk to a simmer and cook for about 1 minute. Heat the oil in a large pan on high and brown chicken all over.

Ingredients 1 pound skinless boneless chicken breast halves cut into 1 inch cubes 1 tablespoon dark soy sauce 1 tablespoon all purpose flour 2 tablespoons cooking oil 2 tablespoons green curry paste 2 eaches green onions with tops chopped 3 cloves garlic peeled and chopped 1 teaspoon fresh. Allow the dish to cool slightly. Turn the heat down to a simmer and cook covered for about 8 minutes until the chicken is cooked. Lower the heat to medium and add red pepper spring onion garlic and basil and cook stirring occasionally for 5 mins.

Thai green curry paste such as maesri. Stir in 2 tsp thai fish sauce and 1 tsp caster sugar then 450g bite size chicken pieces. Cuttlefish balls thawed if frozen optional 1. Coconut milk such as chaokoh.

Off the heat stir in the chicken.