Green curry chicken, named thus because of the colour of the gravy, is one of my favourite dish to make. It is easy to make but getting the mix of sweet, savoury and hot just right is difficult and needs practice. The following recipe taken from here, is the one that has worked most reliably with me. I have never tried making the green curry paste from the scratch as that would add one more element of uncertainty in the final taste achieved. May be one day I will be confident enough to try that but since this is one of my go to dishes for everyday dinner for family, for now, I am content in sticking to commercially available green curry paste. I would recommend to bring coconut milk to room temperature or warm it up before adding in in Step 1. Here is the recipe:
Serves 2 | Prep Time: 5 Minutes | Cook Time: 15 Minutes
1 1/2 tablespoons oil
2 tablespoons green curry paste, Mae Ploy brand preferred
8 oz chicken breast, cut into bite-sized pieces
1/2 cup coconut milk
1/2 cup water
4 oz bamboo shoot
5 kaffir lime leaves, lightly bruised
2 red chilies, cut into thick strips
1 tablespoon fish sauce
1 tablespoon sugar or palm sugar (preferred)
1/4 cup Thai basil leaves
- Heat up a pot over medium heat and add the oil. Saute the green curry paste until aromatic, add the chicken and stir to combine well with the curry paste. Add the coconut milk and water and bring it to a quick boil.
- Add the bamboo shoots, kaffir lime leaves, and red chilies. Lower the heat to simmer, cover the pot and let simmer for 10 minutes or until the curry slightly thickens.
- Add the fish sauce, sugar, and basil leaves. Stir to mix well. Turn off the heat and serve immediately w