Thai Green Chicken Curry
Transport your taste buds to Thailand with this aromatic and flavorful Thai green curry recipe. Tender chicken thighs are bathed in a luscious coconut milk sauce, infused with a harmonious blend of Thai green curry paste, kaffir lime leaves, and a kick of spicy chili peppers. This comforting dish is further enriched with the earthy flavors of mushrooms or creamy aubergines, all coming together in a fragrant symphony of flavors. Finish it off with a sprinkle of fresh coriander, and serve this vibrant curry over steaming boiled rice for a truly satisfying meal that will leave you craving for more.
— Constant Cookbook
Ingredients
- 4-6 chicken thighs, chopped in stripes
- 1 can of coconut milk
- 2-3 tb spoons of Thai green curry paste
- 2-3 tb spoons of kaffir lime leaves (could be replaced with lime peel)
- 2-3 green or red chilly peppers, finelly chopped
- 6-7 mushrooms or 2 aubergines, cubed and peeled
- 2 tb spoon of fresh coriander
- 2 tb spoon of soy sauce
- 1 tb spoon of fish sauce
Instructions
- In the preheated wok mix together chopped chicken thighs, fish and soy sauce, and coconut milk and simmer for 20 mins
- Add green curry paste, kaffir lime leaves, finely chopped peppers, and mushrooms/aubergines and simmer for another 10-15 minutes.
- Add a handful of chopped fresh coriander and serve with boiled rice
Yield
Serves 4
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