Thai Green Chicken Curry
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
Indian, International
Thai Green Chicken Curry
Description
This Thai Green Chicken Curry starts with a base of softened onions and apples cooked in a small amount of water, which are then blended with green curry paste, fish sauce, lemongrass, soy sauce, brown sugar, and coconut milk to achieve a creamy, fragrant sauce. The combination of these ingredients provides a balance of savory, sweet, and slightly spicy elements characteristic of Thai cuisine.
Chicken breast cut into thin strips cooks quickly in the simmering sauce, accompanied by a mix of fresh vegetables including zucchini, red pepper, mushrooms, bamboo shoots, baby corn, and a hot pepper for heat. Fresh basil leaves stirred in at the end add herbal brightness to the curry.
The curry is served alongside steamed rice, which is cooked separately by boiling salted water and simmering until done. This creates a comforting and complete meal where the creamy, mildly spicy curry complements the neutral rice well.
Ingredients
- 320 g chicken breast
- 4 green apples
- 4 onion
- 2 tbsp green curry paste
- 1 tbsp fish sauce
- 400 ml coconut milk
- 1 trand of lemongrass
- 40 ml soy sauce
- 1 tbsp brown sugar
- 100 g zucchini
- 100 g red pepper
- 100 g bamboo shoots
- 100 g mushrooms
- 60 g baby corn
- 1 hot pepper
- 10 basil fresh leaves
- 200 g rice
Instructions
- For the curry sauce: peel the onions and apples and cut into large pieces. Cook covered, on a low heat in 50ml (1.7 fl oz) of water until soft and the water has evaporated.
- Add the curry paste, fish sauce, chopped lemongrass, soy sauce, brown sugar, and coconut milk and process in a vertical blender until creamy.
- Cut the chicken breast into thin strips and slice the zucchini, pepper, and mushrooms. Add everything to the pot with the sauce along with the bamboo shoots and baby corn. Let everything cook for 3-4 minutes once it has begun to boil.
- In another pot, boil 600ml (20 fl. oz) of salted water, then add the rinsed rice and cook on low heat until the water is gone.
Notes
User Reviews
Overall Rating
4.9
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