Thai Green Curry Chicken
I love Thai cuisine. The curries, tom yum soup and pad see ew (stir-fried noodles), to name a few, are delicious and full of flavour. When we're not ordering out, I love making this simple green curry at home. It's spicy, aromatic and has an extra sweet and salty funk from the fish sauce. This meal takes less than 30 minutes to prepare and perfect for making leftovers. Whether you use your own curry paste or purchase one in store, the end result will still be a fabulous bowl of goodness.
|
Ingredients:
- 2 tablespoons olive oil
- 4 tablespoons green curry paste
- 1 x 400ml can coconut milk, divided
- 400g skinless boneless chicken breasts, cut into 1" cubes
- 4 tablespoons fish sauce
- 1 cup chicken broth
- 1 tablespoon granulated sugar
- 4 kaffir lime leaves
- 1 teaspoon ground turmeric
- 1 red or orange bell pepper, chopped
- 200g baby bok choy, chopped, leaves and stalks separated
- 2 shallots, sliced
- 1 cup packed fresh Thai basil leaves, plus extra for garnishing
- 2 cups cooked basmati or jasmine rice
Instructions:
|
|