This 30 minute Green Thai Chicken curry includes fresh basil and vegetables, served with a side of jasmine rice and fresh lime.
Course
Dinner, Main Course
Cuisine
Asian, Thai
Total Time30minutes
Servings4
AuthorSavannah
Ingredients
2tbspcoconut oilor your preferred cooking oil
2-5tbspgreen curry pastedepending on the brand; see explanation above
2 13.5ozcans coconut milk
1tbspsugar
1/2tspfish sauce
pinchof salt
3/4cupmushroomssliced
1/3cupred onionsliced
8ozcan bamboo shootsdrained
1 1/2poundschicken breastvery thinly sliced
1 1/2cupspacked fresh basil leaves
crushed red pepperoptional
jasmine rice and fresh limefor serving
Instructions
Heat oil in a deep frying pan on low. Add curry paste and cook 2 to 3 minutes.
Add 3 tbsp of coconut milk to pan with curry. If your can of coconut milk has settled and separated, use the thick cream at the top for this step. Cook for another 2-3 minutes.
Add sugar, fish sauce, and salt. Cook for 2 minutes, stirring and making sure the sugar does not stick to the pan and burn.
Add chopped veggies, and slowly add in remaining coconut milk.
Bring heat up to a low boil and add chicken. Cook for 5 minutes, lower heat, and simmer for 15 minutes.
Once the chicken has cooked, taste your curry to decide if you'd like more spice and add crushed red pepper if desired. Add basil in the last 2-3 minutes of cooking.