Thai Green Chicken Curry
Yield
4 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 400 | ml |
coconut milk
|
*
|
| 100 | grams |
bamboo shoots
|
|
| 70 | grams |
green curry paste
|
*
|
| 1 | tablespoon |
fish sauce
|
|
| 200 | grams |
chicken thighs, boneless, skinless
fillets |
|
| ½ | teaspoon |
palm sugar
sliced |
* |
| ½ | teaspoon |
green chili peppers
seeds removed, chopped finely |
|
| 200 | each |
kaffir lime leaves
|
*
|
| 200 | ml |
water
|
*
|
| 1 | tablespoon |
basil
finely chopped |
|
| To serve | |||
| 1 | x |
basil
|
*
|
| 1 | x |
red hot chili pepper, dried
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4E+2 | ml |
coconut milk
|
*
|
| 1E+2 | grams |
bamboo shoots
|
|
| 7E+1 | grams |
green curry paste
|
*
|
| 15 | ml |
fish sauce
|
|
| 2E+2 | grams |
chicken thighs, boneless, skinless
fillets |
|
| 2.5 | ml |
palm sugar
sliced |
* |
| 2.5 | ml |
green chili peppers
seeds removed, chopped finely |
|
| 2E+2 | each |
kaffir lime leaves
|
*
|
| 2E+2 | ml |
water
|
*
|
| 15 | ml |
basil
finely chopped |
|
| To serve | |||
| 1 | x |
basil
|
*
|
| 1 | x |
red hot chili pepper, dried
|
*
|
Directions
Simmer 1 cup of coconut cream and curry paste over moderate heat, stirring until it becomes fragrant and the oil starts to separate from the coconut cream.
Add Chicken Fillets and cook over Moderate heat, stirring frequently until the chicken changes colour.
Add the remaining coconut cream and sufficient water to cover the chicken.
Add Lime Leaves and Bamboo Shoots.
Bring to the boil (stirring), reduce heat and simmer until the chicken is tender.
Stir in the fish sauce, sugar, green chilli and basil.
Simmer for a further 5 minutes.
TO SERVE:- Transfer to a fresh serving bowl and scatter with the fresh Basil and Chilli slices.
