Thai Green Curry with Chicken
After an amazing trip to Southeast Asia, I am excited to share with you my own Thai Green Curry recipe. While in Thailand, I was exceptionally lucky to attend an authentic Thai cooking class instructed by the entertaining and talented Permpoon Nabnian. The recipe I am sharing today is a mix of Perm’s cooking tips, what was available in my own pantry as well as online recipe pointers. The finished product is a spicy treat that makes great leftovers as well! Check out my other chicken recipes here!
Thai Green Curry with Chicken Recipe:
- Serves: 2
- Prep time: 20 minutes
- Cook time: 40 minutes
Ingredients:
- 2 boneless chicken breasts, cut into bite sized pieces
- 1 can (390mL) coconut milk
- 2 Tbsp green curry paste
- Clove of garlic, minced (1)
- 1 Tbsp fresh ginger, minced
- Small red pepper, sliced into strips (1)
- 1 cup snow peas, trim ends off
- ½ tsp fish sauce or soya sauce
- ¼ tsp red pepper flakes (optional)
- ½ tbsp white sugar
- salt and pepper to taste
- canola oil for cooking
- Kaffir lime leaf (optional)
- Cilantro and lime zest garnish
Instructions:
- Heat up a large stir-fry wok on medium-high heat and add 1 tbsp of canola oil. Toss chicken into the skillet and cook chicken until no longer pink, about 5 minutes. Remove chicken and set aside.
- Reduce heat to medium and pour coconut milk into skillet. Heat coconut milk for 3-4 minutes.
- Add curry paste and continue to stir together with coconut milk. You will enjoy the aroma of the curry at this time!
- Add the garlic, and ginger; cook an additional 2 minutes.
- Add raw veggies– snow peas, raw red pepper strips. If you have a Kaffir lime leaf add it at this time. Cook for 5-10 minutes until vegetables brighten in colour and become tender.
- Add cooked chicken to vegetable mixture to absorb flavours.
- Add fish sauce or soya sauce and sugar to mixture and stir.
- Stir to combine ingredients and allow to simmer on medium heat for another 15-20 minutes to allow the flavours to absorb. 9. Serve the green curry with basmati rice and garnish with cilantro leaves and a lime wedge.
Enjoy! 🙂