Thai Green Curry with Chicken recipe
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Ingredients
- 2 tablespoons peanut oil ¼ cup Thai green curry paste 3 cloves garlic, minced 1 (1/4 inch thick) slice ginger, finely grated 2 boneless, skinless chicken breasts, thinly sliced 1 (15 ounce) can baby corn pieces, drained 1 (8 ounce) can bamboo shoots, drained 2 (13.5 ounce) cans coconut milk 2 tablespoons fish sauce 2 tablespoons palm sugar 6 kaffir lime leaves 1 red bell pepper, cut into thin strips 1 orange bell pepper, cut into thin strips ¼ cup thinly sliced Thai basil, or more to taste
Nutrition Info
- 583.1 caloriescarbohydrate: 23.4 gcholesterol: 32.3 mgfat: 57.9 gfiber: 11.3 gprotein: 22.8 gsaturatedFat: 38.4 gservingSize: -sodium: 931 mgsugar: 12.9 gtransFat: : -unsaturatedFat: : -
Directions Thai Green Curry with Chicken
Directions
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Heat oil in a wok until it starts to shimmer. Add curry paste, garlic, and ginger, stir together and fry until fragrant, 2 to 3 minutes. Add chicken breast slices, stirring until coated. Cook until just slightly pink in the center, 3 to 5 minutes.
While chicken is cooking, place baby corn and bamboo shots in a small saucepan, cover with water, and place over high heat. Bring to a boil. Drain then cover with water again.
Pour coconut milk into the wok. Bring to a slow simmer, stirring occasionally, about 5 minutes. Drain corn and bamboo shoots and add in. Stir in fish sauce, palm sugar, and kaffir lime leaves. Bring back up to a simmer and cook for 5 minutes. Stir in bell pepper strips and cook until crisp-tender, about 3 minutes.
Remove curry from heat and stir in Thai basil.