Thai Green Chicken Curry
Thai Green Chicken Curry will be a mainstay in your menu once you tried this recipe! Using our homemade green curry paste or store-bought curry paste, it's a guaranteed hunger-quencher!
Servings: 6 servings
Calories:
Ingredients
- 2 cups coconut milk
- 2 tbsp coconut milk for saute/frying the curry paste
- 200 grams Thai green curry paste homemade or store-bought
- 1 kilo chicken (I used thigh and leg parts) you can use whatever part you prefer then slice
- ¼ cup Thai fish sauce or any fish sauce or 2 tbsp salt
- 1 ½ cup bamboo shoot
- ½ cup red bell pepper optional (sliced)
- 2 pcs red chili optional (whole)
Instructions
- Heat 2 tbsp of coconut milk in a pot over medium heat. Let it simmer until the oil separates.
- Add the green curry paste and stir. Cook for 2 to 3 minutes.
- Tip in the chicken and stir to coat with curry paste. Let cook until no pink is visible. Pour the fish sauce then simmer and cover so the chicken will absorb the sauce.
- When chicken is cooked through, add the 2 cups coconut milk then mix. Cover with lid and simmer for a couple of minutes.
- Add the bamboo shoot and let it cook or until tender. Add the red bell pepper and red chili then simmer. When the bell pepper is soft then taste and adjust with salt if needed.
- Transfer in a serving dish and serve with steamed rice. Bon appetit!