Ingredients with Measurements:
- 1 pound boneless chicken breast, cut into bite-sized pieces
- 1 can (14 oz) coconut milk
- 2 tablespoons green curry paste
- 1 tablespoon vegetable oil
- 1 tablespoon fish sauce
- 1 tablespoon palm sugar
- 1 cup sliced bamboo shoots
- 1 cup sliced bell peppers
- 1 cup sliced eggplant
- 1/2 cup Thai basil leaves
- Salt, to taste
Special equipment needed:
- Large pot or wok
- Wooden spoon
Step-by-step instructions:
1. Heat the oil in a large pot 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 and stir-fry for 2-3 minutes until browned.
4. Add the coconut milk, fish sauce, and palm sugar. Stir to combine.
5. Add the bamboo shoots, bell peppers, and eggplant. Stir to combine.
6. Bring the curry to a boil, then reduce the heat to low and simmer for 10-15 minutes until the vegetables are tender and the chicken is cooked through.
7. Add the Thai basil leaves and stir to combine.
8. Season with salt to taste.
9. Serve hot with steamed rice.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
5. Temperature:
Medium-high heat for stir-frying, low heat for simmering
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 24g
Carbohydrates: 10g
Protein: 25g
Sodium: 630mg
Substitutions for ingredients:
- Chicken can be substituted with beef, pork, or tofu.
- Green curry paste can be substituted with red curry paste or yellow curry paste.
- Bamboo shoots can be substituted with baby corn or water chestnuts.
- Bell peppers can be substituted with zucchini or green beans.
- Palm sugar can be substituted with brown sugar or honey.
Variations:
- Add shrimp or scallops for a seafood version.
- Add more vegetables such as carrots, snow peas, or mushrooms.
- Use different types of curry paste for different flavors.
Tips and tricks:
- Use fresh ingredients for the best flavor.
- Adjust the amount of curry paste to your desired level of spiciness.
- Add more coconut milk if the curry is too spicy.
- Garnish with fresh cilantro or lime wedges for extra flavor.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a large bowl with steamed rice on the side.
Garnishes:
Fresh cilantro, lime wedges, or sliced red chili peppers.
Pairings:
Thai iced tea or a light beer.
Suggested side dishes:
Steamed rice, naan bread, or a side salad.
Troubleshooting advice:
- If the curry is too thick, add more coconut milk or water.
- If the curry is too thin, simmer for a few more minutes to thicken.
Food safety advice:
- Make sure the chicken is cooked through before serving.
- Store leftovers in the refrigerator and reheat thoroughly before eating.
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 with steamed rice and garnish with fresh cilantro or lime wedges.
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Region: Thai