Green Curry
From sunny 17 years agoIngredients
- 4 chicken breasts (boneless- skinless) shopping list
- 1cup coconut cream shopping list
- 1/4 cup green curry paste shopping list
- 3 cups coconut milk shopping list
- 1-1/2 cups yam or sweet potato, diced shopping list
- 2 Tbsp. fish sauce shopping list
- 1 Tbsp. brown sugar shopping list
- salt to taste shopping list
- 1/2 Tbsp. cilantro leaves shopping list
- 3 red chiles shopping list
- 1/2 cup basil leaves shopping list
- plain yogurt shopping list
How to make it
- Cut the meat into large bite-sized pieces; reserve.
- In a medium saucepan, warm the coconut cream over medium heat until it boils gently. Adjust heat to maintain a gentle boil and cook for 6-8 minutes, stirring occasionally. The coconut cream should become fragrant as it cooks. When tiny pools of oil glisten on the surface, add the curry paste and stir to dissolve. Continue cooking for 1-2 minutes.
- Add the chicken pieces; stir to coat evenly. Continue cooking for about 2 more minutes. Increase heat and add the coconut milk, yams, fish sauce, sugar, and salt; stir well.
- Stir in the cilantro and chiles. Adjust heat to maintain an active gentle boil; cook for 8-10 minutes, stirring occasionally. Taste and adjust the seasoning with more fish sauce, sugar, or curry paste. When the chicken is done and the yams are tender, remove from the heat - - if it's too hot, you can use yogurt to cut the heat a bit.
- at this point, transfer to a serving bowl. Serve with white rice
- Garnish with additional basil and cilantro leaves.
The Rating
Reviewed by 2 people-
This was just excellent. It was easy to make and delicious. We live in a place with no Thai food available anywhere ever. This was perfect.
lenarae in West loved it
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I am right with you on the coconut milk curries...great post! Thanks sunshine. Why do you look normal?
recipediva in Pittsburgh loved it
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