Thai Green Curry Chicken Recipe - Handcrafted Curations

Thai Green Curry Chicken is a classic dish from Thailand, renowned for its harmonious blend of spicy, sweet, and savory flavors. This dish features tender pieces of chicken simmered in a fragrant green curry sauce made with coconut milk, green curry paste, and a variety of aromatic herbs and spices.

The heart of Thai cuisine lies in its use of fresh ingredients and bold flavors, and this dish is a perfect representation of that culinary philosophy. Green curry paste, the star ingredient, is a blend of green chilies, lemongrass, galangal, and other herbs, offering a complexity of flavor that is uniquely Thai.

Thai Green Curry Chicken is not only a feast for the taste buds but also a visually appealing dish with its vibrant green color. It's often enjoyed with steamed rice or rice noodles, making for a comforting and satisfying meal that's popular in Thai restaurants and homes alike.

This dish is a celebration of Thai culinary traditions, offering a delicious way to explore the rich and diverse flavors of Thailand. Whether you're a fan of Thai food or looking to try something new, Thai Green Curry Chicken is sure to provide an unforgettable dining experience.

Mealtime: Dinner

Type: Main Course

Cuisine: Thai

Dietary Preferences: Gluten-Free, Dairy-Free

Cooking Time: Medium (30 minutes)

Difficulty Level: Intermediate

Seasonal Preference: All-Year-Round

Nutritional Information (per serving)

Calories: 350

Protein: 25g

Carbs: 15g

Fat: 20g

Fiber: 2g

Kid-Friendly: Moderate (can adjust spiciness)

Ingredients

1 lb chicken breast, cut into bite-sized pieces

2 tablespoons green curry paste

1 can (14 oz) coconut milk

1 cup chicken broth

1 bell pepper, sliced

1 onion, chopped

1 cup bamboo shoots

2 tablespoons fish sauce

1 tablespoon brown sugar

1 tablespoon vegetable oil

Fresh basil leaves, for garnish

Salt and pepper to taste

Step by Step Instructions

Heat the oil in a large skillet over medium heat. Add the green curry paste and fry for a minute to release the flavors.

Add the chicken and cook until it's no longer pink.

Pour in the coconut milk and chicken broth, bring to a simmer.

Add the bell pepper, onion, and bamboo shoots. Cook until the vegetables are tender.

Stir in the fish sauce and brown sugar. Adjust the seasoning with salt and pepper.

Simmer for a few more minutes until everything is well combined and heated through.

Garnish with fresh basil leaves before serving.

Serve with steamed rice or rice noodles for a complete meal.

Variations and Serving Suggestions: For a vegetarian version, replace the chicken with tofu and use vegetable broth instead of chicken broth. You can also add other vegetables like eggplant or zucchini for more variety. This dish pairs well with a light, crisp beer or a glass of Riesling.