Spicy Green Curry with Chicken
Spicy Green Curry with Chicken
Ingredients
For the Green Curry
- 1 tablespoon vegetable oil
- 4 ounces Thai green curry paste
- 1 1/2 pounds chicken breast, cut into 1-inch pieces
- 2 cans full-fat coconut milk, 13.5-ounce each
- 2 tablespoons fish sauce
- 1 tablespoon palm sugar, grated or finely chopped
- 4 kaffir lime leaves, torn
- 1 can bamboo shoots, 8-ounce, drained and sliced
- 1 cup Thai eggplant, quartered (or 1/2 cup regular eggplant, diced)
- 1 red bell pepper, sliced
- 1/2 cup Thai basil leaves, packed
For Serving
- 2 cups jasmine rice, uncooked
- 3 cups water
- 1 fresh red chilies, thinly sliced, for garnish
Instructions
- 1
Rinse the jasmine rice thoroughly under cold water until the water runs clear. Combine the rinsed rice and 3 cups of water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork.
⏱️ 25 min
- 2
Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the Thai green curry paste and sauté for 2-3 minutes, stirring constantly, until very fragrant. This step is crucial for developing the paste's flavor.
⏱️ 3 min
- 3
Add the chicken pieces to the pot and cook, stirring occasionally, until lightly browned on all sides, about 5-7 minutes.
⏱️ 7 min
- 4
Pour in both cans of full-fat coconut milk. Add the fish sauce, palm sugar, and kaffir lime leaves. Stir well to combine. Bring the mixture to a gentle simmer, then reduce heat to low and cook for 10 minutes, allowing the flavors to meld.
⏱️ 10 min
- 5
Add the bamboo shoots, Thai eggplant (or regular eggplant), and red bell pepper to the curry. Continue to simmer for another 5-7 minutes, or until the vegetables are tender-crisp.
⏱️ 7 min
- 6
Stir in the packed Thai basil leaves just before serving. Cook for about 1 minute until wilted. Taste and adjust seasoning with more fish sauce or palm sugar if desired.
⏱️ 2 min
- 7
Ladle the spicy green curry over the cooked jasmine rice. Garnish with thinly sliced fresh red chilies and extra Thai basil leaves, if desired. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Green Curry with Chicken
Ingredients
For the Green Curry
- 1 tablespoon vegetable oil
- 4 ounces Thai green curry paste
- 1 1/2 pounds chicken breast, cut into 1-inch pieces
- 2 cans full-fat coconut milk, 13.5-ounce each
- 2 tablespoons fish sauce
- 1 tablespoon palm sugar, grated or finely chopped
- 4 kaffir lime leaves, torn
- 1 can bamboo shoots, 8-ounce, drained and sliced
- 1 cup Thai eggplant, quartered (or 1/2 cup regular eggplant, diced)
- 1 red bell pepper, sliced
- 1/2 cup Thai basil leaves, packed
For Serving
- 2 cups jasmine rice, uncooked
- 3 cups water
- 1 fresh red chilies, thinly sliced, for garnish
Instructions
- 1
Rinse the jasmine rice thoroughly under cold water until the water runs clear. Combine the rinsed rice and 3 cups of water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork.
⏱️ 25 min - 2
Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the Thai green curry paste and sauté for 2-3 minutes, stirring constantly, until very fragrant. This step is crucial for developing the paste's flavor.
⏱️ 3 min - 3
Add the chicken pieces to the pot and cook, stirring occasionally, until lightly browned on all sides, about 5-7 minutes.
⏱️ 7 min - 4
Pour in both cans of full-fat coconut milk. Add the fish sauce, palm sugar, and kaffir lime leaves. Stir well to combine. Bring the mixture to a gentle simmer, then reduce heat to low and cook for 10 minutes, allowing the flavors to meld.
⏱️ 10 min - 5
Add the bamboo shoots, Thai eggplant (or regular eggplant), and red bell pepper to the curry. Continue to simmer for another 5-7 minutes, or until the vegetables are tender-crisp.
⏱️ 7 min - 6
Stir in the packed Thai basil leaves just before serving. Cook for about 1 minute until wilted. Taste and adjust seasoning with more fish sauce or palm sugar if desired.
⏱️ 2 min - 7
Ladle the spicy green curry over the cooked jasmine rice. Garnish with thinly sliced fresh red chilies and extra Thai basil leaves, if desired. Serve immediately.
⏱️ 1 min