Thai Green Curry Chicken
Thai Green Curry Chicken is a flavorful dish from central Thailand, celebrated for its vibrant green color and creamy coconut base. This rich curry balances sweet, salty, and spicy flavors, featuring tender chicken, aromatic herbs, and the fresh notes of Thai basil and kaffir lime leaves. Served over jasmine rice, it’s a comforting and satisfying meal that showcases the depth and complexity of Thai cuisine.
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Ingredients
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Instructions
Prepare the Curry Base:
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In a medium saucepan, heat the cooking oil over medium heat. Add the green curry paste and sauté until the paste releases its aroma, about 2-3 minutes.
Cook the Chicken:
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Add the chicken pieces to the saucepan, coating them well with the curry mixture.
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Pour in the coconut milk and the chicken stock or water. Stir well and bring the mixture to a boil.
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Once boiling, reduce the heat to medium-low and let it simmer for about 45 minutes, allowing the chicken to become tender and the flavors to develop.
Add Vegetables and Season:
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After 45 minutes, add the fish sauce and palm sugar, adjusting to your taste.
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Add the cubed potatoes, sliced red bell pepper, and bamboo shoots. Continue to simmer until the vegetables are cooked through and tender.
Finish and Serve:
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Just before serving, garnish the curry with fresh Thai basil leaves or kaffir lime leaves for an added burst of flavor.
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Serve hot with Jasmine rice, and enjoy the harmonious blend of flavors that make this dish a favorite
Maricel's Tips
- For a deeper flavor, try simmering the curry for an extra 15 minutes after adding the vegetables. This allows the potatoes to absorb the curry sauce, making them even more flavorful.
- If you like a little more heat, you can add some fresh Thai chilies to the curry when you add the vegetables.
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