Ingredients with Measurements:
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 1 tablespoon vegetable oil
- 1 can (13.5 oz) coconut milk
- 1/2 cup chicken broth
- 2 tablespoons green curry paste
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 red bell pepper, seeded and sliced
- 1 green bell pepper, seeded and sliced
- 1 cup sliced bamboo shoots
- 1 cup sliced mushrooms
- 1/4 cup chopped fresh basil leaves
- 1/4 cup chopped fresh cilantro leaves
- 2 tablespoons lime juice
- Salt and pepper to taste
Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the 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. Add the coconut milk, chicken broth, fish sauce, and brown sugar. Stir to combine.
5. Add the sliced bell peppers, bamboo shoots, and mushrooms. Stir to combine.
6. 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.
7. Stir in the chopped basil, cilantro, and lime juice.
8. Season with salt and pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat for cooking chicken, medium-low heat for simmering curry
Serving size:
4-6 servings
Nutritional information:
Calories: 325
Fat: 22g
Carbohydrates: 12g
Protein: 23g
Sodium: 800mg
Substitutions for ingredients:
- Chicken can be substituted with tofu, shrimp, or beef.
- Green curry paste can be substituted with red curry paste.
- Fish sauce can be substituted with soy sauce.
- Bamboo shoots can be substituted with water chestnuts.
Variations:
- Add diced potatoes or sweet potatoes for a heartier curry.
- Add a can of drained chickpeas for extra protein.
- Add a tablespoon of grated ginger for added flavor.
Tips and tricks:
- Use a wooden spoon or spatula to stir the curry to prevent the chicken from breaking apart.
- Taste the curry before adding salt, as fish sauce is already salty.
- Use fresh herbs for the best flavor.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the curry in bowls with a side of rice.
Garnishes:
Garnish with fresh cilantro leaves and lime wedges.
Pairings:
Serve with steamed rice or naan bread.
Suggested side dishes:
- Thai cucumber salad
- Stir-fried vegetables
- Spring rolls
Troubleshooting advice:
- If the curry is too spicy, add more coconut milk to tone down the heat.
- If the curry is too thick, add more chicken broth or water to thin it out.
Food safety advice:
- Make sure the chicken is cooked through before serving.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Thai green curry is a popular dish in Thailand, known for its spicy and flavorful sauce made with green curry paste, coconut milk, and fresh herbs.
Flavor profiles:
Spicy, savory, sweet, and tangy.
Serving suggestions:
Serve the curry in bowls with a side of rice and garnish with fresh cilantro leaves and lime wedges.
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Region: Thai