Green chicken curry
Green chicken curry, a tantalizing dish brimming with flavors and health benefits, is a favorite in many households. This article dives deep into the preparation of this scrumptious dish, ensuring every bite is a trip to culinary heaven.
Ingredients
- Chicken thighs: 500g (1.1 lbs)
- Green curry paste: 2 tablespoons (30 ml)
- Coconut milk: 400ml (13.5 fl oz)
- Kaffir lime leaves: 3, torn
- Thai basil leaves: a handful
- Fish sauce: 1 tablespoon (15 ml)
- Brown sugar: 1 teaspoon (5 ml)
- Thai eggplants, quartered: 4
- Red bell pepper, sliced: 1
- Bamboo shoots: 100g (3.5 oz)
- Vegetable oil: 1 tablespoon (15 ml)
- Fresh coriander for garnish
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Serves: 2
Nutritional Facts (Per Serving)
- Calories: 420
- Protein: 28g
- Fat: 25g
- Carbohydrates: 15g
- Sodium: 750mg
- Sugar: 5g
Cooking Instructions
- Begin by heating the vegetable oil in a large skillet over medium heat.
- Once hot, add in the green curry paste, frying it lightly until aromatic.
- Introduce the chicken thighs to the skillet, browning them for about 4 minutes each side.
- Pour the coconut milk slowly, stirring to ensure the curry paste is well-integrated.
- Fold in kaffir lime leaves, fish sauce, and brown sugar. Mix thoroughly.
- Add Thai eggplants and bamboo shoots to the mix, letting them simmer for around 10 minutes.
- Slide in the red bell pepper slices and continue to simmer for an additional 5 minutes.
- Finish by stirring in the fresh Thai basil leaves just before turning off the heat.
- Serve piping hot, garnished with fresh coriander.
Tips for a Perfect Green Chicken Curry
- For a more intense flavor, marinate chicken in curry paste for about 30 minutes prior to cooking.
- Always use full-fat coconut milk for a creamier texture.
- If Thai eggplants are unavailable, regular eggplants can be used as a substitute.
- Adjust the level of spiciness by varying the quantity of green curry paste.
Serving Suggestions
- Green chicken curry pairs beautifully with steamed jasmine rice or brown rice.
- Consider having a side of fresh cucumber salad to balance the heat.
- For a twist, serve over rice noodles for a noodle-curry experience.
- A chilled glass of iced lemongrass tea complements the meal wonderfully.
There you have it – a delightful green chicken curry that not only satiates your taste buds but also offers a wholesome meal experience. It’s dishes like these that remind us of the joys of cooking and sharing meals with loved ones. Remember, every dish tastes better when cooked with love and shared with joy! So, what are you waiting for? Dive into the aromatic world of green chicken curry and let your senses dance with delight. Happy cooking!
GREEN CHICKEN CURRY
Green chicken curry, a tantalizing dish brimming with flavors and health benefits, is a favorite in many households. This article dives deep into the preparation of this scrumptious dish, ensuring every bite is a trip to culinary heaven.
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Nutritions
Nutrition Facts
GREEN CHICKEN CURRY
Amount per Serving
Calories
420
% Daily Value*
Fat
25
g
38
%
Sodium
750
mg
33
%
Carbohydrates
15
g
5
%
Sugar
5
g
6
%
Protein
28
g
56
%
* Percent Daily Values are based on a 2000 calorie diet.
Ingredients
- Chicken thighs: 500g 1.1 lbs
- Green curry paste: 2 tablespoons 30 ml
- Coconut milk: 400ml 13.5 fl oz
- Kaffir lime leaves: 3 torn
- Thai basil leaves: a handful
- Fish sauce: 1 tablespoon 15 ml
- Brown sugar: 1 teaspoon 5 ml
- Thai eggplants quartered: 4
- Red bell pepper sliced: 1
- Bamboo shoots: 100g 3.5 oz
- Vegetable oil: 1 tablespoon 15 ml
- Fresh coriander for garnish
Instructions
- Begin by heating the vegetable oil in a large skillet over medium heat.
- Once hot, add in the green curry paste, frying it lightly until aromatic.
- Introduce the chicken thighs to the skillet, browning them for about 4 minutes each side.
- Pour the coconut milk slowly, stirring to ensure the curry paste is well-integrated.
- Fold in kaffir lime leaves, fish sauce, and brown sugar. Mix thoroughly.
- Add Thai eggplants and bamboo shoots to the mix, letting them simmer for around 10 minutes.
- Slide in the red bell pepper slices and continue to simmer for an additional 5 minutes.
- Finish by stirring in the fresh Thai basil leaves just before turning off the heat.
- Serve piping hot, garnished with fresh coriander.
Notes
TIPS FOR A PERFECT GREEN CHICKEN CURRY
- For a more intense flavor, marinate chicken in curry paste for about 30 minutes prior to cooking.
- Always use full-fat coconut milk for a creamier texture.
- If Thai eggplants are unavailable, regular eggplants can be used as a substitute.
- Adjust the level of spiciness by varying the quantity of green curry paste.
- Green chicken curry pairs beautifully with steamed jasmine rice or brown rice.
- Consider having a side of fresh cucumber salad to balance the heat.
- For a twist, serve over rice noodles for a noodle-curry experience.
- A chilled glass of iced lemongrass tea complements the meal wonderfully.
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