Asian > Thai

Chicken Green Curry with Mushrooms Recipe

Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- 2 tbsp green curry paste
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 tbsp vegetable oil
- 1 cup sliced mushrooms
- 1 red bell pepper, sliced
- 1 small onion, sliced
- 2 cloves garlic, minced
- 1 tbsp grated ginger
- 1 lime, juiced
- 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 chicken and cook until browned on all sides, about 5-7 minutes.
3. Add the mushrooms, bell pepper, onion, garlic, and ginger. Cook for another 5 minutes until the vegetables are soft.
4. In a small bowl, whisk together the coconut milk, chicken broth, green curry paste, fish sauce, brown sugar, and lime juice.
5. Pour the curry mixture into the skillet and stir to combine.
6. Bring the curry to a simmer and cook for 10-15 minutes until the chicken is cooked through and the sauce has thickened.
7. Season with salt and pepper to taste.
8. Serve the curry over rice and garnish with fresh cilantro leaves.


- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings

Nutritional information:
- Calories: 350
- Fat: 22g
- Carbohydrates: 11g
- Protein: 28g

Substitutions for ingredients:
- Chicken can be substituted with tofu or shrimp.
- Mushrooms can be substituted with any other vegetables such as broccoli or zucchini.
- Green curry paste can be substituted with red curry paste.

Variations:
- Add diced potatoes or sweet potatoes to the curry for a heartier meal.
- Use different types of curry paste for a different flavor profile.
- Add a can of drained and rinsed chickpeas for extra protein.

Tips and tricks:
- Use a non-stick skillet or wok to prevent the chicken from sticking.
- Make sure to stir the curry occasionally to prevent burning.
- Adjust the amount of curry paste to your desired level of spiciness.

Storage instructions:
- Store leftover curry in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat the curry in a microwave-safe dish or on the stovetop until heated through.

Presentation ideas:
- Serve the curry in a large bowl with a side of rice and garnish with fresh cilantro leaves.

Garnishes:
- Fresh cilantro leaves

Pairings:
- Serve the curry with a side of steamed vegetables or a salad.

Suggested side dishes:
- Steamed broccoli
- Roasted sweet potatoes
- Green salad with a citrus vinaigrette

Troubleshooting advice:
- If the curry is too thick, add more chicken broth or coconut milk to thin it out.
- If the curry is too thin, simmer it for a few more minutes to thicken the sauce.

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.

Flavor profiles:
- Spicy, savory, and slightly sweet

Serving suggestions:
- Serve the curry over rice or noodles for a complete meal.

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

Taste: Spicy, Savory, Tangy, Aromatic, Herbal, Umami