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 fish sauce
- 1 tbsp brown sugar
- 1 cup bamboo shoots, drained and rinsed
- 1 cup sliced bell peppers
- 1 cup sliced onions
- 1 cup sliced mushrooms
- 1/4 cup fresh basil leaves
- 1/4 cup fresh cilantro leaves
- 1/4 cup prik nam pla (Thai chili fish sauce)
- 2 tbsp 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 green curry paste and stir-fry for 1-2 minutes until fragrant.
3. Add the chicken and stir-fry for 3-4 minutes until browned on all sides.
4. Add the coconut milk, fish sauce, and brown sugar, and stir to combine.
5. Add the bamboo shoots, bell peppers, onions, and mushrooms, and stir-fry for 5-7 minutes until the vegetables are tender.
6. Season with salt and pepper to taste.
7. Add the fresh basil and cilantro leaves, and stir to combine.
8. Serve hot with prik nam pla on the side.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 420
- Fat: 28g
- Carbohydrates: 15g
- Protein: 30g
Substitutions for ingredients:
- Chicken can be substituted with tofu or shrimp.
- Green curry paste can be substituted with red curry paste.
- Bamboo shoots can be substituted with water chestnuts.
Variations:
- Add more or less curry paste to adjust the spiciness level.
- Add other vegetables such as carrots or zucchini.
- Use different types of meat or seafood.
Tips and tricks:
- Use a non-stick skillet or wok to prevent sticking.
- Cut the chicken into small, bite-sized pieces for even cooking.
- Add the vegetables in order of cooking time, starting with the ones that take the longest to cook.
Storage instructions:
- Store leftovers 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 in individual bowls with a side of rice.
- Garnish with fresh cilantro leaves and sliced red chili peppers.
Pairings:
- Serve with steamed rice or noodles.
Suggested side dishes:
- Thai cucumber salad
- Stir-fried bok choy
- Coconut rice
Troubleshooting advice:
- If the curry is too thick, add more coconut milk or water to thin it out.
- If the curry is too thin, simmer for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to prevent foodborne illness.
Food history:
- Green curry is a popular Thai dish that originated in central Thailand.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve hot with prik nam pla on the side.
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