Aromatic Thai Green Curry with Chicken
Immerse yourself in the comforting embrace of this Aromatic Thai Green Curry with Chicken, a vibrant and fragrant stew that promises a symphony of flavors and textures. Tender pieces of chicken simmer gently in a creamy, emerald-green coconut milk broth, infused with the complex aromas of green curry paste, lemongrass, and kaffir lime leaves. This dish transports you to the bustling streets of Thailand, offering a perfect balance of savory, sweet, and a gentle spicy kick that warms you from within. The soft chicken, crisp-tender vegetables, and rich sauce create a harmonious blend that is both deeply satisfying and incredibly refreshing, making it a true culinary journey.
Ingredients
- •1 pound boneless, skinless chicken breast
- •3 tablespoons green curry paste
- •1 can (13.5 oz) full-fat coconut milk
- •1/2 cup chicken broth
- •1-2 tablespoons fish sauce, to taste
- •1 teaspoon brown sugar, or to taste
- •1 red bell pepper, sliced
- •1 can (8 oz) bamboo shoots, drained
- •1/2 cup fresh basil leaves
- •1 stalk lemongrass, bruised
- •3-4 kaffir lime leaves
- •1 tablespoon vegetable oil
- •Optional: cooked jasmine rice for serving
- •Optional: fresh cilantro for garnish
Dietary Info
Instructions
- 1
Prepare aromatics and vegetables: Thinly slice the chicken breast. Slice the bell pepper and drain the bamboo shoots. Bruise the lemongrass stalk and tear kaffir lime leaves.
- 2
Sauté curry paste: Heat vegetable oil in a large pot or Dutch oven over medium heat. Add green curry paste and sauté for 1-2 minutes, stirring constantly, until very fragrant.
- 3
Add chicken and liquids: Add sliced chicken breast to the pot and cook until lightly browned on all sides, about 3-4 minutes. Pour in coconut milk and chicken broth, stirring to combine with the curry paste.
- 4
Simmer with aromatics: Add the bruised lemongrass and kaffir lime leaves to the pot. Bring the mixture to a gentle simmer, then reduce heat to low, cover, and let it simmer for 15-20 minutes, allowing the flavors to deepen.
- 5
Add vegetables and finish: Stir in the sliced bell pepper and bamboo shoots. Continue to simmer for another 5-7 minutes, or until vegetables are tender-crisp. Stir in fish sauce and brown sugar to taste, adjusting for your preferred balance of salty and sweet.
- 6
Serve: Remove lemongrass and kaffir lime leaves before serving. Stir in fresh basil leaves just before serving. Ladle the aromatic green curry over optional cooked jasmine rice and garnish with optional fresh cilantro for a complete meal.
Cook This with Sous
Get recipes like this from ingredients you already have. Free to download.
