Thai Green Chicken Curry
Thai Green Chicken Curry

How are you currently at the moment ?, I pray you’re nicely and generally content. through this web site I will introduce the recipe for cooking Thai Green Chicken Curry that is currently extremely popular with various groups, having a easy and fast method of making relatively, this Thai Green Chicken Curry food is in great demand by lots of people, and tastes good also, makes all of your family and perhaps good friends You like it.

Thai Green Chicken Curry cuisine is really a dish that’s classified as an easy task to make. through the use of products that exist around you very easily, it could be created by you in simple actions. You may make it for family or friends events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Thai Green Chicken Curry dishes which you make.

Alright, don’t linger, let’s course of action this thai green chicken curry menu with 12 elements which are surely easy to have, and we have to process them at the very least through 7 measures. You should commit a while on this, so the resulting food could be perfect.

Composition - Thai Green Chicken Curry:
  1. Provide 1-2 tbsp green curry paste
  2. Provide 6 - chicken thighs, skin and bones removed, meat cut into strips or 2 chicken breasts cut into strips
  3. Make ready 400 ml - tin coconut milk
  4. You need 2 for lime leaves (optional)
  5. Give 2-3 tbsp - Thai fish sauce
  6. Prepare 1-2 tbsp of palm sugar
  7. Provide handful of green beans, trimmed
  8. Give 1 - small tin of bamboo shoots
  9. Provide 1-2 handful of basil leaves
  10. Give 1 of small cup of spinach juice (optional)
  11. You need - To serve
  12. You need Thai fragrant rice, cooked according to packet instructions
Thai Green Chicken Curry how to cook:
  1. Heat a couple tbsps of coconut milk in a wok over a high heat until coconut milk starts to bubbly. Add the green curry paste and stir fry for 1-2 minutes, or until fragrant.
  2. Add the chicken strips and stir until coated in the curry paste. Continue to stir-fry for 1-2 minutes, or until the chicken has browned on all sides.
  3. Add the coconut milk, lime leaves, fish sauce and sugar and stir well. Bring the mixture to the boil, then reduce the heat until the mixture is simmering. Continue to simmer for 8-10 minutes, or until the sauce has thickened and you see gorgeous green oil separated from the coconut milk.
  4. Add green beans and bamboo shoots.
  5. Add spinach juice (for more beautiful green in the curry. This is my special touch as it will make the curry sauce rich in green colour) you can simply blend it with food blender and use just the juice. Then continue to simmer for 2-3 minutes
  6. Stir regularly, until just tender. Add some basil leaves at the last minute and stir well.
  7. To serve, spoon the rice into four serving bowls, then ladle over the Thai green chicken curry.

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