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 cup chicken broth
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup fresh basil leaves
- 1 tablespoon vegetable oil
- 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, chicken broth, fish sauce, and brown sugar. Stir to combine.
5. Add the sliced bell peppers and bring the curry to a simmer.
6. Reduce the heat to medium-low and let the curry simmer for 10-15 minutes, or until the chicken is cooked through and the peppers are tender.
7. Stir in the fresh basil leaves and season with salt and pepper to taste.
8. Serve hot over rice or noodles.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat for cooking chicken and vegetables
Medium-low heat for simmering curry
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 22g
Carbohydrates: 10g
Protein: 28g
Substitutions for ingredients:
- Chicken can be substituted with tofu or shrimp
- Green curry paste can be substituted with red curry paste
- Fish sauce can be substituted with soy sauce
- Brown sugar can be substituted with honey or maple syrup
Variations:
- Add sliced onions or mushrooms for extra flavor
- Use different types of bell peppers or add other vegetables like broccoli or snow peas
- Make it spicier by adding more curry paste or red pepper flakes
- Add a squeeze of lime juice for a tangy twist
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
- Adjust the amount of curry paste to your desired level of spiciness
- Leftovers can be stored in the fridge for up to 3 days or frozen for up to 3 months
Storage instructions:
Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the curry in a bowl over rice or noodles and garnish with fresh basil leaves.
Garnishes:
Fresh basil leaves, sliced red chili peppers, lime wedges
Pairings:
Serve with a side of steamed vegetables or a fresh salad.
Suggested side dishes:
Steamed broccoli, roasted carrots, cucumber salad
Troubleshooting advice:
- If the curry is too thick, add more chicken broth or coconut milk.
- 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.
Food history:
Green curry is a popular Thai dish that originated in central Thailand. It is made with a paste of green chilies, lemongrass, galangal, and other herbs and spices.
Flavor profiles:
Spicy, savory, sweet, and tangy
Serving suggestions:
Serve hot over rice or noodles with a side of steamed vegetables or a fresh salad.
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Region: Thai