Green Curry Chicken

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Green Curry Chicken

the best one

Servings:6

Rating: 10

Ingredients

2 pound boneless skinless chicken thighs (cut into 1 inch pieces)

2-3 tablespoons oil

one can of Thai green curry paste (Maseri please) (2oz?)

one can of coconut milk (13 5/2 = about 7 oz)

four cloves garlic, chopped

four slices of ginger, chopped

1 tablespoon fish sauce

Thai basil leaves

thai chilis (10 to 20)

kaffir lime leaves

1 tablespoon palm sugar (coconut sugar is fine as substitute)

1/2 cup chicken stock (optional)

6 cups cooked white rice

Directions

add oil to pan

Add green curry paste and cook for about 1 minute

add ginger and garlic, cook for about 2 minutes

add chicken and cook until golden browned

add coconut milk and let chicken cook for a few minutes, boiling

Add fish sauce while chicken is cooking.

add vegetables (thai basil, thai chili, kaffir lime leaves) - Please note that if you want a spicier curry, add the thai chilis earlier in the cooking process. add later for less spice.

Add in chicken broth if the curry is thick to reduce thickness.

Add palm sugar

Serve with rice.

Nutrition Facts

Total

Serves 6

622 cal

28g fat

59g carbs

36g protein

2g fiber

15g s. fat

4g sugars

827mg sodium

There seem to be two main methods people make Thai green curry on the internet. One of which is, curry paste in first, then coconut milk after. The other is, coconut milk in first, letting fat separate, then curry paste. I'm going with the former method (sorry uncle Roger).