Ingredients with Measurements:
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons green curry paste
- 1 can (14 ounces) coconut milk
- 1 zucchini, sliced
- 1 red bell pepper, sliced
- 1 tablespoon vegetable oil
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon 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. Pour in the coconut milk and stir to combine.
5. Add the sliced zucchini and red bell pepper to the skillet and stir to coat with the curry sauce.
6. Add the fish sauce, brown sugar, and lime juice to the skillet and stir to combine.
7. Reduce the heat to medium-low and let the curry simmer for 10-15 minutes, or until the vegetables are tender and the chicken is cooked through.
8. Stir in the chopped basil leaves and season with salt and pepper to taste.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat for cooking chicken and vegetables
Medium-low heat for simmering curry sauce
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Total fat: 23g
Saturated fat: 16g
Cholesterol: 65mg
Sodium: 610mg
Total carbohydrates: 14g
Dietary fiber: 3g
Sugar: 8g
Protein: 24g
Substitutions for ingredients:
- Chicken can be substituted with tofu, shrimp, or beef.
- Zucchini can be substituted with other vegetables such as broccoli, cauliflower, or green beans.
- Green curry paste can be substituted with red curry paste or yellow curry paste.
- Fish sauce can be substituted with soy sauce or oyster sauce.
Variations:
- Add sliced mushrooms or baby corn to the curry for extra flavor and texture.
- Use different types of curry paste to create different flavors of curry.
- Add a can of drained and rinsed chickpeas for extra protein and fiber.
Tips and tricks:
- Use a wooden spoon or spatula to stir the curry to prevent the vegetables from breaking apart.
- Taste the curry sauce as you go and adjust the seasoning to your liking.
- For a spicier curry, add more green curry paste or red pepper flakes.
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 stove over low heat until heated through.
Presentation ideas:
- Serve the curry in individual bowls with a side of rice or noodles.
- Garnish with fresh cilantro leaves or sliced green onions.
Pairings:
- Serve with a side of steamed rice or noodles.
- Pair with a crisp green salad or roasted vegetables.
Suggested side dishes:
- Steamed rice
- Noodles
- Roasted vegetables
- Green salad
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 the chicken is cooked through before serving.
- Store leftover curry in the refrigerator within 2 hours of cooking.
Food history:
- Green curry is a popular Thai dish that originated in central Thailand.
- The dish is traditionally made with green curry paste, coconut milk, and a variety of vegetables and meats.
Flavor profiles:
- The curry is spicy, savory, and slightly sweet.
- The coconut milk adds a creamy and rich flavor to the dish.
Serving suggestions:
- Serve the curry hot with a side of rice or noodles.
- Garnish with fresh herbs or sliced vegetables.
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Region: Thai