How to Make Vegetarian Curry Paste Brands

Thai Green Curry With Chicken

Fry curry paste in oil until fragrant.

Recipe Summary Thai Green Curry With Chicken

This is a green curry recipe I've cobbled together over the years. The vegetables aren't completely traditional, but they give the whole thing a good texture and variety. Often asked for in my household, hopefully it'll become a favorite in yours. Serve over rice.

Ingredients | Vegetarian Curry Paste Brands

2 tablespoons peanut oil

¼ cup Thai green curry paste

3 cloves garlic, minced

1 (1/4 inch thick) slice ginger, finely grated

2 boneless, skinless chicken breasts, thinly sliced

1 (15 ounce) can baby corn pieces, drained

1 (8 ounce) can bamboo shoots, drained

2 (13.5 ounce) cans coconut milk

2 tablespoons fish sauce

2 tablespoons palm sugar

6 kaffir lime leaves

1 red bell pepper, cut into thin strips

1 orange bell pepper, cut into thin strips

¼ cup thinly sliced Thai basil, or more to taste

Directions

Heat oil in a wok until it starts to shimmer. Add curry paste, garlic, and ginger; stir together and fry until fragrant, 2 to 3 minutes. Add chicken breast slices, stirring until coated. Cook until just slightly pink in the center, 3 to 5 minutes.

While chicken is cooking, place baby corn and bamboo shots in a small saucepan, cover with water, and place over high heat. Bring to a boil. Drain then cover with water again.

Pour coconut milk into the wok. Bring to a slow simmer, stirring occasionally, about 5 minutes. Drain corn and bamboo shoots and add in. Stir in fish sauce, palm sugar, and kaffir lime leaves. Bring back up to a simmer and cook for 5 minutes. Stir in bell pepper strips and cook until crisp-tender, about 3 minutes.

Remove curry from heat and stir in Thai basil.

Parboiling corn and bamboo shoots in step 2 removes the canned taste.

Info | Vegetarian Curry Paste Brands

prep: 20 mins cook: 25 mins total: 45 mins Servings: 4 Yield: 4 servings

TAG : Thai Green Curry With Chicken

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