Ingredients with Measurements:
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 1 head of broccoli, cut into florets
- 1 can (13.5 oz) coconut milk
- 2 tbsp green curry paste
- 1 tbsp vegetable oil
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 tbsp lime juice
- 1/4 cup fresh basil leaves, chopped
- Salt and pepper to taste
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 chicken and cook until browned on all sides, about 5-7 minutes.
3. Add the green curry paste and stir to coat the chicken.
4. Add the broccoli florets and stir to combine.
5. Pour in the coconut milk and stir to combine.
6. Add the fish sauce, brown sugar, and lime juice and stir to combine.
7. Bring the mixture to a simmer and let cook for 10-15 minutes, or until the chicken is cooked through and the broccoli is tender.
8. Season with salt and pepper to taste.
9. Stir in the chopped basil leaves.
10. Serve hot with rice.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
5. Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 375
Fat: 24g
Carbohydrates: 13g
Protein: 28g
Sodium: 630mg
Sugar: 6g
Substitutions for ingredients:
- Chicken can be substituted with tofu or shrimp.
- Broccoli can be substituted with other vegetables such as bell peppers, zucchini, or snow peas.
- Green curry paste can be substituted with red curry paste or yellow curry paste.
Variations:
- Add sliced onions and bell peppers for extra flavor and texture.
- Use different types of curry paste for different levels of spiciness.
- Add a can of drained and rinsed chickpeas for extra protein and fiber.
Tips and tricks:
- Make sure to cut the chicken into bite-sized pieces for even cooking.
- If the curry is too thick, add a splash of water or chicken broth to thin it out.
- Taste and adjust seasoning as needed.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the curry in a large bowl or on a platter with rice on the side.
Garnishes:
Garnish with fresh basil leaves, sliced red chili peppers, or chopped peanuts.
Pairings:
Pair with a crisp green salad or steamed vegetables for a balanced meal.
Suggested side dishes:
Steamed rice, naan bread, or roasted sweet potatoes.
Troubleshooting advice:
If the curry is too spicy, add a splash of coconut milk or a dollop of plain yogurt to cool it down.
Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Green curry is a popular Thai dish that originated in central Thailand. It is known for its spicy and aromatic flavor.
Flavor profiles:
This dish has a spicy, savory, and slightly sweet flavor profile with hints of coconut and lime.
Serving suggestions:
Serve the curry with a side of rice and garnish with fresh herbs or sliced chili peppers.
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Region: Thai