Historically, curry was created as a way to preserve meat and other ingredients by cooking them with spices and herbs. Over time, different regions developed their own unique variations of curry, incorporating local ingredients and culinary traditions
Green Curry Chicken
Course: MainCuisine: ThaiDifficulty: EasyServings
4
servingsPrep time
30
minutesCooking time
40
minutesTotal time
1
hour10
minutesIngredients
1 lb (450g) boneless, skinless chicken breasts or thighs, thinly sliced
1 can (14 oz/400ml) coconut milk
2-3 tablespoons green curry paste (adjust according to your spice preference)
1 red bell pepper, 1 green bell pepper thinly sliced
1 onion, thinly sliced
2-3 cloves garlic, minced
1-inch piece of fresh ginger grated
1 tablespoon soy sauce (or tamari for gluten-free)
1 tablespoon brown sugar
1 cup (240ml) chicken broth or water
1 tablespoon vegetable oil
1 carrot
Bamboo shoots (optional)
Bell pepper leaves (optional)
2 red chillis
1 tablespoon fish sauce (optional)
- Main Course
Directions
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and grated ginger to the skillet and sauté for 1-2 minutes until fragrant.
- Add the green curry paste to the skillet and stir-fry for another 1-2 minutes until fragrant.
- Add the sliced chicken to the skillet and cook until it’s no longer pink, about 5-6 minutes.
- Pour in the coconut milk and chicken broth (or water) and stir to combine
- Add the carrots, sliced bell peppers and sliced onion to the skillet. Stir well to coat the vegetables in the curry sauce.
- Season the curry with soy sauce, fish sauce and brown sugar. Stir to combine
- Bring the curry to a simmer and let it cook for 10-15 minutes, or until the vegetables are tender and the sauce has thickened slightly.
- Taste the curry and adjust the seasoning if necessary, adding more fish sauce, soy sauce, or sugar according to your preference.
Notes
- This Recipe is my own twist of the original recipe from Thai
