ThailandSoutheast Asia
Thai Green Curry with Chicken
Green curry paste is fried in coconut milk until fragrant, then chicken and red bell pepper simmer in the curry with fish sauce and brown sugar; Thai basil is stirred in at the end. Red bell pepper stands in for Thai eggplant and brown sugar for palm sugar.
Ingredients
- 4 tbspThai green curry pasteBuy 1 jar
- 13½ fl ozCoconut milk (canned)first can, for frying the pasteBuy 2 cans
- 13½ fl ozCoconut milk (canned)second can, for the curry
- 500 gChicken breast (boneless, skinless)thinly slicedBuy 1.11 lb
- 1Red bell pepper1sliced
- 2 tbspFish sauceBuy 1 bottle
- 1 tbspLight brown sugar2packedBuy 1 bag
- ½ cupThai basilleavesBuy 1 package
- 4 leavesMakrut lime leaves (optional)tornBuy 1 package
- 2Thai chili peppers (optional)slicedBuy 1 package
- 2 cupsJasmine riceuncookedBuy 1 bag
Substitutions
- Red bell pepper in place of “Thai eggplant”. Red bell pepper is the curry vegetable because Thai eggplant is not a canonical ingredient; its texture and flavor differ.
- Light brown sugar in place of “Palm sugar”. Light brown sugar is used because palm sugar is unpriced at the reference store (no accepted product); both are caramel-toned sugars used here in a small seasoning amount.
Method
Cook the jasmine rice according to its package directions.
Simmer half of the first can of coconut milk in a pot until it thickens and the oil starts to separate, then fry the curry paste in it for 2 minutes.
Add the chicken and stir until coated and no longer pink on the outside.
Add the rest of the coconut milk, the fish sauce, brown sugar, and lime leaves if using; simmer 10 minutes.
Add the bell pepper and simmer 3 minutes, then stir in the Thai basil and chiles if using.
Serve with the rice.