Green Curry Chicken

• portionen: 4 servings

Zutaten

1¾ cup coconut milk

50 g (~3 Tbsp) green curry paste, store bought or homemade (see note)

1 cup chicken stock, unsalted

1 lb chicken thigh, boneless, skinless, cut into 1-inch pieces (if using chicken breast, see note)

2 Tsp brown sugar

1½ - 2 Tbsp fish sauce

3-4 kaffir lime leaves, roughly torn

1½ cup bamboo shoots, canned (can use sliced or strips)

1/2 red bell pepper cut into strips

1 cup Thai basil

Jasmine rice for serving

Anweisungen

1. Reduce ¾ cup coconut milk until thick and coconut oil starts to separate from the coconut milk (if the oil doesn’t separate after it has reduced until very thick, it's okay, just proceed with the recipe). (Could also just use ghee)

2. Add curry paste and sauté, stirring constantly over medium heat for about 2 minutes until aromatic. If paste sticks to the bottom of the pan, you can deglaze with a little bit of the remaining coconut milk.

3. Add chicken thigh and stir to mix with the paste. (See below if using chicken breast).

4. Add kaffir lime leaves, chicken stock, remaining 1 cup of coconut milk, palm sugar and 1 Tbsp fish sauce. Bring to a simmer and let simmer gently for 10-15 minutes, or until chicken is cooked and tender.

5. Add vegetables during the simmer stage towards the end of when the chicken will be ready. For example, for eggplant, add after chicken has simmered for 7 minutes so that it will be ready when chicken is done.

6. Taste and add more fish sauce and/or sugar as needed.

7. Serve with jasmine rice

Notizen

Other vegetables you could add:

• Japanese (or small cut) eggplant

• Snow peas

• Zucchini

• Broccoli

• Carrots

• Mushrooms