Green Curry with Chicken
This is one of the most popular Thai curry dishes. Once you have all of the ingredients, it's pretty easy to make. Spicy and slightly sweet from the palm sugar and coconut milk, this curry is great anytime of the year.If you are looking for a less starchy vegetable than potatoes, you can substitute Thai eggplant or bamboo shoots.
Servings: 4
Ingredients
Green Curry
- 1.75 cups coconut milk
- 3 tbsp green curry paste
- 1 lb boneless skinless chicken thighs diced
- 1 cup chicken stock
- 16 oz small cubed potatoes
- 2 tbsp palm sugar
- 2 tbsp fish sauce
- 4 kaffir lime leaves finely sliced
- 1 cup chopped Thai basil
- jasmine rice for serving
Instructions
Green Curry Paste
- Lightly dry toast the coriander and cumin seeds in a small egg skillet. Grind in a spice grinder or mortar and pestle.
- Add all of the curry paste ingredients to a food processor. Blend. Slowly add water until it becomes a paste.
- Anything that won't be immediately used should be stored for up to a week in the refrigerator. Anything after that, the curry paste should go into the freezer.
Green Curry with Chicken
- In a large pan, Mix coconut milk and green curry paste together. Let simmer over medium high heat for 3-4 minutes.
- Add in the chicken thigh. Simmer for 3 minutes.
- Stir in the palm sugar, cubed potato, chicken stock, kaffir lime leaves, and fish sauce. Continue simmering for 15 minutes.
- urn off the heat. Stir in the Thai basil. Add more fish sauce and sugar to taste.
- Serve with jasmine rice. Garnish with more basil.
