Dinner
Thai Green Curry with Chicken
Blooming the curry paste in coconut cream is the single most important step for depth of flavor. Don't rush it.
4.8(954 reviews)· by Chef Anong
Total time30 min
Servings4
DifficultyEasy
Ingredients
- 3 tbsp green curry paste
- 1 can (400ml) coconut milk
- 1 lb chicken thighs, sliced
- 1 Thai eggplant or zucchini, cubed
- 1 red bell pepper, sliced
- Fish sauce, palm sugar, lime
- Thai basil, jasmine rice
Directions
- 1
Simmer the cream from the top of the coconut milk with curry paste, 3 minutes.
- 2
Add chicken, cook until sealed.
- 3
Pour in remaining coconut milk and vegetables. Simmer 12 minutes.
- 4
Season with fish sauce, palm sugar, lime. Finish with basil.
- 5
Serve over jasmine rice.
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