Ingredients with Measurements:
- 1 lb boneless chicken breast, cut into bite-sized pieces
- 1 can (14 oz) coconut milk
- 2 tbsp green curry paste
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 red bell pepper, seeded and sliced
- 1 cup fresh basil leaves
- 2 tbsp Kopi Khop coffee grounds
- 2 tbsp vegetable oil
- Salt and pepper to taste
Special Equipment Needed:
- Large skillet or wok
- Wooden spoon or spatula
- Measuring cups and spoons
Step-by-Step Instructions:
1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the green curry paste and stir-fry for 1-2 minutes until fragrant.
3. Add the chicken pieces and stir-fry for 3-4 minutes until browned.
4. Add the coconut milk, fish sauce, brown sugar, and Kopi Khop coffee grounds. Stir well to combine.
5. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 10-15 minutes until the chicken is cooked through.
6. Add the green beans and red bell pepper. Simmer for another 5-7 minutes until the vegetables are tender.
7. Stir in the fresh basil leaves and season with salt and pepper to taste.
8. Serve hot with steamed rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 25-30 minutes
Temperature:
- Medium-high heat for stir-frying
- Medium-low heat for simmering
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 350
- Fat: 20g
- Carbohydrates: 12g
- Protein: 30g
- Fiber: 3g
- Sodium: 600mg
Substitutions for ingredients:
- Chicken can be substituted with shrimp, tofu, or beef.
- Green beans can be substituted with snow peas or broccoli.
- Red bell pepper can be substituted with green bell pepper or carrots.
- Kopi Khop coffee grounds can be substituted with regular coffee grounds or omitted.
Variations:
- Add sliced onions or garlic for extra flavor.
- Use red curry paste instead of green curry paste for a spicier dish.
- Add sliced mushrooms or baby corn for more vegetables.
Tips and Tricks:
- Use a wooden spoon or spatula to stir-fry the curry paste to prevent it from sticking to the pan.
- Adjust the amount of curry paste and fish sauce to your taste preference.
- Use fresh basil leaves for the best flavor.
Storage Instructions:
- Store any leftovers 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 or on a platter with steamed rice on the side.
- Garnish with fresh basil leaves or chopped cilantro.
Pairings:
- Serve with a cold beer or a glass of white wine.
Suggested Side Dishes:
- Steamed rice
- Naan bread
- Cucumber 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 reduce the liquid.
Food Safety Advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
- Store any leftovers in the refrigerator within 2 hours of cooking.
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 with a hint of coffee.
Serving Suggestions:
- Serve the curry in individual bowls with a side of steamed rice.
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Region: Thai