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Thai Green Curry with Chicken

@arecipe.bsky.social

Thai Green Curry with Chicken — a recipe imported from the Wikibooks Cookbook.

Ingredients

  • 1 tbsp vegetable oil
  • 2 tbsp Thai green curry paste (according to taste)
  • 1 tbsp soft dark brown sugar
  • 1–2 thick stalks lemongrass, fat ends bashed with a rolling pin (optional) (optional)
  • 750 g (1½ lb) skinless, boneless chicken, cut into chunks (use breast and/or leg meat)
  • 6–8 kaffir lime leaves, torn into pieces (if unavailable, use the grated zest of 1 lime)
  • 400 ml (14 fl oz) coconut milk
  • 1 good shake of Thai fish sauce or light soy sauce
  • 1 small handful of coriander leaves, roughly chopped
  • ½–1 ea. lime, juiced

Instructions

  1. 1
    Heat the oil in a wok or large frying pan.
  2. 2
    Add the green curry paste and sugar and cook over a fairly high heat for about a minute, stirring with the lemongrass, if using.
  3. 3
    Reduce the heat slightly and stir in the chicken pieces and lime leaves or zest until coated in the paste.
  4. 4
    Add the coconut milk, fish sauce or soy sauce and bring to a simmer, cooking for 25–30 minutes until thickened slightly.
  5. 5
    Stir in the coriander and lime juice.
  6. 6
    Check for seasoning, adding more fish sauce or soy sauce if needed.
  7. 7
    Leave the curry to sit for a few minutes so the sauce becomes creamier. You will also taste the true flavours of the curry paste ingredients when it's slightly cooler.
  8. 8
    Serve with lots of fragrant Thai jasmine rice.
Category
Entree/Main
Cuisine
Thai

Recipe Attribution

Wikibooks Cookbook
en.wikibooks.org/wiki/Cookbook:Thai_Green_Curry_with_Chicken