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Before you jump to Thai Green Curry with Chicken recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.

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We hope you got insight from reading it, now let’s go back to thai green curry with chicken recipe. To cook thai green curry with chicken you need 21 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to cook Thai Green Curry with Chicken:

1. You need 350 g Chicken Meat (boneless, skinless, cut into pieces)
2. Use Green Curry Paste (processed in a blender);
3. Get 50 g Shallots
4. Take 20 g Garlic
5. Prepare 10 g Turmeric
6. Get 20 g Galangal
7. Use 40 g Lemongrass
8. Provide 50 g Green Chillies
9. You need 20 g Bird's Eye Chilli (also called Thai Chilli)
10. Provide 20 g Thai Basil (or just Basil)
11. Prepare 2 tsp Coriander Powder
12. Prepare 1 tsp Cumin Powder
13. Take 1 tsp White Pepper
14. Use 25 g Fermented Shrimp Paste
15. Take For Cooking;
16. Use 3 Tbsp Cooking Oil
17. Take 1 cup Coconut Milk
18. Prepare 1 cup Chicken Stock
19. Take 2 Tbsp Lime Juice
20. Get 2 tsp Sugar
21. Take 1/2 tsp Fish Sauce

Instructions to make Thai Green Curry with Chicken:

1. COOK THE PASTE; Heat 3 Tbsp of cooking oil until hot and fry the green curry paste until the oil separates.
2. COOK THE CHICKEN; add the chicken and fry the chicken for 2 minutes each side (total 4 mins).
3. ADD THE REST; next add the coconut milk, stock, lime juice, sugar, fish sauce and mix well. Simmer and reduce the liquid until your desired consistency. Remember to stir every 4-5 mins to avoid the coconut milk from curdling. It's already seasoned but if you have to you can add salt a to your taste. Serve with rice.

Make this with chicken or even entirely meat free. This colorful green curry features chicken breast, bell peppers, baby corn, and a fresh Thai basil garnish. This is a green curry recipe I've cobbled together over the years. The vegetables aren't completely traditional, but they give the whole thing a good texture and variety. Authentic Thai green curry recipe from Pailin Chongchitnant of Hot Thai Kitchen!

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