Thai green curry is a delicious and flavourful dish that is relatively easy to make at home. Please set aside approximately 30 minutes. This includes time to chop the vegetables and chicken, cook the curry paste and chicken, and simmer the curry with the coconut milk and vegetables. Keep in mind that if you are using frozen ingredients or if you are not familiar with the recipe or the tools and ingredients that you are using, it may take longer to prepare and cook the dish.
Ingredients:
1 lb (450g) of chicken breast or thigh, cut into small pieces
2 cups of coconut milk
2 tbsp of green curry paste
1 cup of chopped vegetables (such as bell peppers, eggplant, and bamboo shoots)
1 tbsp of fish sauce
1 tbsp of brown sugar
1 tsp of lime juice
Fresh basil or cilantro, for garnish
Instructions:
Heat a large pan or wok over medium-high heat. Add the green curry paste and cook for about a minute, until fragrant.
Add the chicken and cook for about 5 minutes, until the chicken is browned on all sides.
Pour in the coconut milk and bring the mixture to a simmer.
Add the vegetables, fish sauce, brown sugar, and lime juice. Stir to combine.
Reduce the heat to low and cover the pan. Allow the curry to simmer for about 15-20 minutes, or until the vegetables are tender and the chicken is cooked through.
Taste and adjust seasoning as needed.
Serve the curry over rice and garnish with fresh basil or cilantro.
This recipe can be adjusted to your liking, you can add more or less curry paste to adjust the spiciness, you can use vegetables of your choice or you can use proteins other than chicken like tofu or shrimp. Enjoy!
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