Ingredients with Measurements:
- 1 lb chicken breast, cut into bite-sized pieces
- 2 tbsp green curry paste
- 1 can (13.5 oz) coconut milk
- 1 sweet potato, peeled and cut into small cubes
- 1 red bell pepper, sliced
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 tbsp vegetable oil
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 lime, juiced
- 1/4 cup fresh basil leaves, chopped
- Salt and pepper to taste
Special equipment needed: None
Step-by-step instructions:
1. Heat the vegetable oil in a large pot over medium heat.
2. Add the garlic and onion and sauté for 2-3 minutes until fragrant.
3. Add the chicken and cook until browned on all sides.
4. Add the green curry paste and stir to coat the chicken.
5. Add the sweet potato and red bell pepper and stir to combine.
6. Pour in the coconut milk and stir to combine.
7. Add the fish sauce, brown sugar, and lime juice and stir to combine.
8. Bring the mixture to a boil, then reduce the heat to low and let simmer for 20-25 minutes until the sweet potato is tender.
9. Season with salt and pepper to taste.
10. Stir in the chopped basil leaves and serve hot.
30-40 minutes
Temperature: Medium heat
Serving size: 4-6 servings
Nutritional information:
- Calories: 320
- Fat: 17g
- Carbohydrates: 18g
- Protein: 24g
- Fiber: 3g
- Sugar: 8g
- Sodium: 480mg
Substitutions for ingredients:
- Chicken breast can be substituted with chicken thighs or tofu for a vegetarian option.
- Green curry paste can be substituted with red curry paste or yellow curry paste.
- Sweet potato can be substituted with butternut squash or pumpkin.
- Red bell pepper can be substituted with green bell pepper or jalapeño pepper.
Variations:
- Add sliced mushrooms or bamboo shoots for extra flavor and texture.
- Use shrimp instead of chicken for a seafood version.
- Add a tablespoon of peanut butter for a creamy and nutty flavor.
Tips and tricks:
- Use a potato peeler to easily peel the sweet potato.
- To make the curry spicier, add more green curry paste or sliced chili peppers.
- Serve with steamed rice or noodles for a complete meal.
Storage instructions:
- Store leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the curry in a pot over medium heat until heated through.
Presentation ideas:
- Serve the curry in a bowl with a side of steamed rice and garnish with fresh basil leaves.
Garnishes:
- Fresh basil leaves
- Sliced chili peppers
- Lime wedges
Pairings:
- Steamed rice
- Noodles
- Naan bread
Suggested side dishes:
- Steamed vegetables
- Salad
- Spring rolls
Troubleshooting advice:
- If the curry is too thick, add a splash of water or chicken broth to thin it out.
- If the curry is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure to cook the chicken thoroughly to an internal temperature of 165°F to prevent foodborne illness.
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:
- Spicy, savory, sweet, and aromatic.
Serving suggestions:
- Serve hot with steamed rice or noodles.
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Region: Thai