Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 can (14 oz) coconut milk
- 2 tbsp green curry paste
- 1 tbsp vegetable oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 1 cup bamboo shoots
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 lime, juiced
- 1/4 cup fresh basil leaves
- 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 green curry paste and stir-fry for 1-2 minutes until fragrant.
3. Add the chicken and stir-fry for 5-7 minutes until browned on all sides.
4. Add the sliced bell peppers, onion, and bamboo shoots and stir-fry for another 2-3 minutes.
5. Pour in the coconut milk, fish sauce, brown sugar, and lime juice. Stir to combine.
6. Bring the curry to a simmer and let cook for 10-15 minutes until the chicken is cooked through and the vegetables are tender.
7. Season with salt and pepper to taste.
8. Stir in the fresh basil leaves just before serving.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 380
Fat: 25g
Carbohydrates: 12g
Protein: 28g
Sodium: 680mg
Substitutions for ingredients:
- Chicken can be substituted with shrimp or tofu.
- Green curry paste can be substituted with red curry paste or yellow curry paste.
- Bamboo shoots can be substituted with sliced water chestnuts.
Variations:
- Add sliced carrots or zucchini for extra vegetables.
- Use different types of bell peppers for a colorful curry.
- Add a can of drained chickpeas for extra protein.
Tips and tricks:
- Use a wooden spoon or spatula to stir the curry to avoid scratching the skillet or wok.
- Taste the curry before adding salt as fish sauce is already salty.
- Adjust the amount of curry paste to your desired level of spiciness.
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 stove over low heat until heated through.
Presentation ideas:
Serve the curry in a large bowl or individual bowls. Garnish with fresh basil leaves.
Garnishes:
Fresh basil leaves, sliced red chili peppers, sliced green onions.
Pairings:
Steamed rice, naan bread, or quinoa.
Suggested side dishes:
Cucumber salad, Thai papaya salad, or steamed vegetables.
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 the chicken is cooked through to an internal temperature of 165°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Thai green curry is a popular dish in Thailand and is known for its spicy and aromatic flavors.
Flavor profiles:
Spicy, savory, creamy, and aromatic.
Serving suggestions:
Serve the curry hot with steamed rice or naan bread.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Thai