Thai Green Curry with Chicken

Hello everybody, it’s Drew, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, thai green curry with chicken. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

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Thai Green Curry with Chicken is one of the most well liked of current trending foods in the world. It’s simple, it is quick, it tastes delicious. It is appreciated by millions every day. They’re fine and they look fantastic. Thai Green Curry with Chicken is something which I have loved my entire life.

To get started with this particular recipe, we have to prepare a few ingredients. You can have thai green curry with chicken using 19 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Thai Green Curry with Chicken:
  1. Get Base spices and herbs
  2. Prepare 1 Kantong Thai Green Curry paste
  3. Take 1 Lemon grass stalk
  4. Make ready 3 Keffir Lime leaves
  5. Make ready 1⁄2 teaspoon galangal powder
  6. Take 3 tablespoon Canola Oil
  7. Take 3 medium size green / red Chillies
  8. Make ready Protein
  9. Get 800 grams diced chicken thighs
  10. Take Base Soup
  11. Prepare 400 ml coconut milk
  12. Take Veggies
  13. Get 2 medium size carrots
  14. Make ready 1 1⁄2 small size broccoli
  15. Take Additional seasoning
  16. Take 1 teaspoon chicken stock powder
  17. Get 1 teaspoon sugar
  18. Prepare Sprinkle of salt
  19. Take Sprinkle of white pepper

Add the rest of the coconut milk, lime leaves, lemongrass, galangal, palm sugar and half the fish sauce. Reduce heat to medium and stir in curry paste. Return chicken to the skillet, stirring to coat with the curry mixture. Stir in the coconut milk and bring to a fast simmer.

Steps to make Thai Green Curry with Chicken:
  1. Heat up oil in the pan on low heat, add all the ingredients in the bas spices and herbs, cook until fragrant
  2. Add the diced chicken thighs, on medium heat, stir occasionally and cook until 85% done
  3. Add the coconut milk, bring the heat to medium low, let it almost boiling. Meanwhile, cut the veggies.
  4. When it starting to boil, add in the veggies, bring the heat to low, put in the additional seasoning, let it simmer for 13 minutes.
  5. Taste it, before putting on a bowl of warm cooked fluffy rice.

Return chicken to the skillet, stirring to coat with the curry mixture. Stir in the coconut milk and bring to a fast simmer. Scatter the curry with the beansprouts, crispy onions, sliced green chilli and Thai basil leaves, if using, then serve with steamed rice and lime wedges. To make the curry paste, put all the ingredients in a small, powerful food processor or bullet blender. To make the curry, heat the oil.

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