Dive into the lush flavors of our Emerald Essence: Green Curry Chicken. This Thai classic is an exquisite blend of aromatic green curry paste, creamy coconut milk, tender chicken pieces, and a medley of vegetables. Each spoonful offers a burst of complex flavors, from spicy and sweet to tangy and savory, making it a truly captivating culinary experience.
Preparation and Cooking Times
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
Servings and Serving Size
- Servings: 4
- Serving Size: 1 bowl
Nutritional Profile (per serving)
- Calories: 400 kcal
- Protein: 25g
- Carbohydrates: 15g
- Fat: 25g
- Sodium: 800mg
- Sugar: 5g
Ingredients
- Chicken Breast (boneless, skinless): 500g (1.1 lbs or 17.6 oz), cubed
- Green Curry Paste: 3 tbsp
- Coconut Milk: 400ml (13.5 oz)
- Bamboo Shoots: 100g (3.5 oz)
- Bell Pepper: 1, sliced
- Thai Eggplant: 2, quartered
- Fish Sauce: 2 tbsp
- Palm Sugar: 1 tbsp
- Thai Basil Leaves: A handful
- Kaffir Lime Leaves: 3
- Vegetable Oil: 2 tbsp
- Salt and Pepper: To taste
- Steamed Jasmine Rice: for serving
Method of Preparation
- Cook Curry Paste: Heat oil in a wok. Fry green curry paste until aromatic.
- Add Chicken: Stir in chicken. Cook until it changes color.
- Add Coconut Milk: Pour in coconut milk. Bring to a simmer.
- Add Vegetables: Mix in bamboo shoots, bell pepper, and eggplant.
- Season: Stir in fish sauce, palm sugar, and kaffir lime leaves.
- Finish with Basil: Just before serving, toss in Thai basil leaves.
- Serve: Serve hot with steamed jasmine rice.
Tips for Culinary Success
- Use full-fat coconut milk for a richer flavor.
- Adjust the amount of green curry paste to control the heat.
- Add basil at the end to preserve its fresh aroma.
Frequently Asked Questions (FAQs)
Can I use store-bought green curry paste?
Yes, it’s a convenient and effective option.
How can I make it vegetarian?
Replace chicken with tofu and use a variety of vegetables.
Can I make it less spicy?
Reduce the green curry paste and remove the seeds from the chilies.