Green Curry Chicken
From jtalle 15 years ago
- 20 minutes to make
- Serves 8
This is a household favorite. The curry sauce can be made with chicken, shrimp or without meat. Meatless, it can be used on other dishes, such as Indonesian Salmon or steamed greens. It's simple to make, tasty and easy to modify.
Ingredients
- 3 15 oz coconut milk, unsweetened shopping list
- 2 TB green curry paste shopping list
- 2 1/2 lb chicken, thighs boneless, skinless shopping list
- 1/2 C Sliced bamboo shoots shopping list
- 2 TB fish sauce shopping list
- 2 TB sugar or equivalent sweetener shopping list
- 1 Bunch basil shopping list
- 1 Bunch cilantro shopping list
- 1 TB lemon grass shopping list
- 1 Ea lime shopping list
- 2 Ea chilies, jalapeño or red shopping list
How to make it
- Separate the basil and cilantro leaves from stalks.
- Zest one medium lime and recover the lime juice.
- Chop the basil, cilantro. Dice or julienne peppers, mince lemon grass.
- In a soup pot or Dutch oven, heat 1/4 cup of coconut milk with the green curry paste. Stir until blended.
- Stir in the remaining coconut milk and the bamboo shoots, fish sauce, and sweetener.
- Add basil, cilantro, lemon grass, lime zest, lime juice and chili peppers.
- Add the chicken and simmer for 15-20 minutes, stirring occasionally.
- Serve with jasmine rice or steamed greens, such as red Swiss chard or broccoli.
People Who Like This Dish 5
- chelseajones Nowhere, Us
- auntybea Vernon, Canada
- gwbaskin Edmonton, CA
- jtalle San Jose, CA
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" It was excellent "