A great Thai green curry utilizing the pastes in tubs from Arroy-D or Mae Ploy

Still searching for what to cook ?

Name: Thai Green Curry with Chicken
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Yield: 4
Cuisine: Thai
Ingredients: 50 grams Green Curry paste; 4 tablespoons Vegetable Oil; 2 cups Coconut milk; 6 Boneless skinless Chicken thighs fat trimmed, pounded and sliced into 1/2" strips across the grain. Sub boneless skinless breasts if; 1/2 cup Chicken broth as needed; 1 tablespoon Fish sauce sub 2 tablespoons Oyster sauce but know it will taste a bit different.; 1 tablespoon Palm Sugar sub plain sugar; 1 small can Shredded bamboo shoots Drain well. You can use strips but the shredded type are preferred; 1/2 medium onion cut into straws about 1/4" wide; 2 medium carrots sliced or julienned; 1 - 2 medium heat red chile seeded, membrane removed and cut into strips lengthwise; 1/4 cup Thai Basil Leaves; 6 Leaves Kaffir Lime leaves Stems removed and cut into 1/8 inch strips.; 1/2 pound Oyster Mushrooms Sliced into 1/4 - 1/2" strips. Sub other mild shrooms like white, crimini or straw mushrooms

Find the most delicious recipes here

INGREDIENTS

50 grams Green Curry paste
4 tablespoons Vegetable Oil
2 cups Coconut milk
6 Boneless skinless Chicken thighs ; fat trimmed, pounded and sliced into 1/2" strips across the grain. Sub boneless skinless breasts if preferred.
1/2 cup Chicken broth ; as needed
1 tablespoon Fish sauce ; sub 2 tablespoons Oyster sauce but know it will taste a bit different.
1 tablespoon Palm Sugar ; sub plain sugar
1 small can Shredded bamboo shoots ; Drain well. You can use strips but the shredded type are preferred
1/2 medium onion ; cut into straws about 1/4" wide
2 medium carrots ; sliced or julienned
1 - 2 medium heat red chile ; seeded, membrane removed and cut into strips lengthwise
1/4 cup Thai Basil Leaves
6 Leaves Kaffir Lime leaves ; Stems removed and cut into 1/8 inch strips.
1/2 pound Oyster Mushrooms ; Sliced into 1/4 - 1/2" strips. Sub other mild shrooms like white, crimini or straw mushrooms

INSTRUCTIONS

Heat the oil in a skillet to medium heat.

Add the chicken and the onion and saute until the onion is softened and the chicken is no longer pink on the exterior. Remove the chicken and onion from all the juice and oil that remains and set aside.

Add up to 1/2 cup of chicken broth if there is little juice remaining

Add the curry paste and stir until the aroma is release and it is starting to blend with the juices.

Add the coconut milk and mix all until smooth and it is bubbling lightly

Add the fish sauce and sugar and blend until smooth.

Add the carrots, the chilies, the lime leaves, the basil, the mushrooms and mix well.

Return the chicken and onion to the pan and make sure everything is mixed well.

sprinkle the bamboo shoots over the top of everything.

Cover and lower heat to simmer for about 15 minutes.

Uncover, stir to mix in the shoots, remove from heat.

Server over Jasmine Rice or as an option, cooked cauliflower.

NOTES

Alert editor

Thai Green Curry with Chicken

50 grams Green Curry paste
4 tablespoons Vegetable Oil
2 cups Coconut milk
6 Boneless skinless Chicken thighs fat trimmed, pounded and sliced into 1/2" strips across the grain.  Sub boneless skinless breasts if preferred.
1/2 cup Chicken broth as needed
1 tablespoon Fish sauce sub 2 tablespoons Oyster sauce but know it will taste a bit different.
1 tablespoon Palm Sugar sub plain sugar
1 small can Shredded bamboo shoots Drain well. You can use strips but the shredded type are preferred
1/2 medium onion cut into straws about 1/4" wide
2 medium carrots sliced or julienned
1 - 2 medium heat red chile seeded, membrane removed and cut into strips lengthwise
1/4 cup Thai Basil Leaves
6 Leaves Kaffir Lime leaves Stems removed and cut into 1/8 inch strips.
1/2 pound Oyster Mushrooms Sliced into 1/4 - 1/2" strips. Sub other mild shrooms like white, crimini or straw mushrooms

Heat the oil in a skillet to medium heat.
Add the chicken and the onion and saute until the onion is softened and the chicken is no longer pink on the exterior.   Remove the chicken and onion from all the juice and oil that remains and set aside.
Add up to 1/2 cup of chicken broth if there is little juice remaining
Add the curry paste and stir until the aroma is release and it is starting to blend with the juices.
Add the coconut milk and mix all until smooth and it is bubbling lightly
Add the fish sauce and sugar and blend until smooth.
Add the carrots, the chilies, the lime leaves, the basil, the mushrooms and mix well.
Return the chicken and onion to the pan and make sure everything is mixed well.
sprinkle the bamboo shoots over the top of everything.  
Cover and lower heat to simmer for about 15 minutes.
Uncover, stir to mix in the shoots, remove from heat.

Server over Jasmine Rice or as an option, cooked cauliflower.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (491g)
Recipe Makes: 4 Servings

Calories: 822
Calories from Fat: 556 (68%)

Amt Per Serving		% DV

	Total Fat 61.8g	82 %
	Saturated Fat 29.8g	149 %
	Monounsaturated Fat 18.3g
	Polyunsanturated Fat 9.2g
Cholesterol 200.9mg		62 %
Sodium 590.7mg		20 %
Potassium 1160.3mg		31 %
Total Carbohydrate 14.4g		4 %
	Dietary Fiber 2.4g	10 %
	Sugars, other 12g
Protein 53.7g		77 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 822

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe