Thai Green Curry with Chicken

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, thai green curry with chicken. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

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

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

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

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. 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.

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.

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. Add the curry paste, runny honey and lime juice and mix well. Add green curry paste to the saucepan. Bring the mixture to the boil, then add chicken, fish sauce and sugar.

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