Ingredients with Measurements:
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- 1 cup sliced bamboo shoots
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 3 cloves garlic, minced
- 2 tbsp green curry paste
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- 1 tbsp vegetable oil
- Salt and pepper to taste
- Fresh cilantro leaves for garnish
Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the garlic and onion and sauté for 1-2 minutes until fragrant.
3. Add the chicken and cook for 5-7 minutes until browned on all sides.
4. Add the green curry paste and stir to coat the chicken.
5. Pour in the coconut milk and chicken broth and stir to combine.
6. Add the bamboo shoots, red and green bell peppers, fish sauce, and brown sugar.
7. Season with salt and pepper to taste.
8. Bring the mixture to a boil, then reduce the heat to low and simmer for 10-15 minutes until the chicken is cooked through and the vegetables are tender.
9. Serve hot with steamed rice and garnish with fresh cilantro leaves.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
5. Temperature:
Medium-high heat for sautéing and boiling, low heat for simmering.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 380
Fat: 22g
Carbohydrates: 14g
Protein: 32g
Sodium: 1250mg
Sugar: 7g
Substitutions for ingredients:
- Chicken can be substituted with shrimp, beef, or tofu.
- Green curry paste can be substituted with red curry paste or yellow curry powder.
- Bamboo shoots can be substituted with water chestnuts or baby corn.
- Fish sauce can be substituted with soy sauce or oyster sauce.
Variations:
- Add sliced mushrooms, snow peas, or carrots for additional vegetables.
- Use coconut cream instead of coconut milk for a richer and creamier sauce.
- Add a squeeze of lime juice for a tangy flavor.
Tips and tricks:
- Use a non-stick skillet or wok to prevent the chicken from sticking.
- Cut the chicken into bite-sized pieces for even cooking.
- Adjust the amount of curry paste according to your desired level of spiciness.
- Taste the sauce and adjust the seasoning as needed before serving.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the leftovers in a microwave or on the stovetop until heated through.
Presentation ideas:
Serve the chicken green curry in a shallow bowl with a scoop of steamed rice in the center. Garnish with fresh cilantro leaves and a lime wedge on the side.
Garnishes:
Fresh cilantro leaves, lime wedges, sliced red chili peppers, or chopped peanuts.
Pairings:
Steamed rice, naan bread, or roti.
Suggested side dishes:
Thai cucumber salad, stir-fried vegetables, or spring rolls.
Troubleshooting advice:
- If the sauce is too thick, add more chicken broth or coconut milk to thin it out.
- If the sauce is too thin, simmer it for a few more minutes to reduce and thicken it.
Food safety advice:
- Make sure the chicken is cooked through to an internal temperature of 165°F to prevent foodborne illness.
- Store leftovers promptly in the refrigerator to prevent bacterial growth.
Food history:
Green curry is a popular Thai dish that originated in Central Thailand. It is made with a paste of green chili peppers, lemongrass, galangal, garlic, and other herbs and spices.
Flavor profiles:
This chicken green curry has a spicy, savory, and slightly sweet flavor with a creamy and coconutty sauce.
Serving suggestions:
Serve the chicken green curry as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Thai