Green Curry Chicken Recipe
Green chicken curry is a spicy, fragrant dish, cooked with various spices. You need a little time, but you need a suitable deep frying pan. Very light, tender and spicy dish. When there is snow outside the window, the spicy, slightly thorny taste of a Thai dish is very appropriate. In addition, it is not necessary to have on hand fresh coconut milk and curry: in Moscow you can buy pasta for green curry and coconut milk in jars in Indian spices. This paste is enough for you for a long time, because it is used sparingly: very sharp.
Cooking curries is both easy and difficult. It is simple – when you keep in your head the taste of the original and clearly represent the sequence of actions, and it is difficult – if you only have the recipe on the back of a curry paste bag. So my advice is that before the first independent experience of cooking curry, it would be good to try it in the original in a proven place.
The recipe is taken from the book “Thai Cooking Class” , written by two women, one of whom, Somi Anuntra Miller, is a famous Thai chef from Australia. The recipe is simple, technological and cooking green curry on it takes no more than 30 minutes.
Green Curry Chicken Recipe
Ingredients
- 500 grm Chicken meat without bones and peel, cut into pieces of 2 x 2 cm
- 2 tbsp vegetable oil
- 3/4 tbsp green curry
- 1 green chilli
- 4 leaves of kafir (lime)
- 1 can of coconut milk 450 grm
- 1 tbsp fish sauce
- 2 tbsp sugar
- 1 zucchini or green peas 100 grm
- 1 tbsp fresh basil leaves or mint leaves
Instructions
- Heat vegetable oil in a pan over medium heat. Quickly fry green curry paste, lime leaves and chilli if used.
- Add coconut milk, fish sauce and sugar.
- When the milk starts to gurgle, add the chicken, reduce the heat and cook for about 15 minutes.
- Slice the squash into 3x3 cm pieces, add to the chicken and let it cook for another 5 minutes.
- Decorate with leaves of basil or mint, or both.
