Green Thai Curry with Chicken

Published on February 3, 2014 | In Thai | By The Social Chef |

- Prep Time
- 20 Minutes
- Cook Time
- 15 Minutes
- Difficulty Level

One of my favorite dishes is Green Thai Curry with Chicken. As a matter of fact, 99% of the time I go for Thai I get this. That doesn’t mean I don’t like other Thai dishes, I just grab a bite from my friends plates but Green Thai Curry with chicken is my favorite. I’m always trying to see who makes it the best and so far there is one place in a small city called Wilton Manors right around Ft. Lauderdale that just rocks it. Here is my version with many many attemptsm this seems to be the best one.

NOTE: For vegetarians just eliminate chicken, fish sauce and replace chicken stock with vegetbale stock/broth.

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Recipe Rating

(2 Rating)

Ingredients

4 boneless, skinless chicken breast cut into long strips ½ inch wide
2 tablespoon peanut or grape seed oil
1 yellow onion coarsely chopped
8 oz pea-pods
1 each red bell pepper, yellow and orange, seeded and cut into 1 1/2-by-1/4-inch strips
8 oz button mushrooms sliced
2 Kaffir lime leaves
1/2-inch piece fresh ginger, peeled and minced
2 garlic cloves, minced
1 can (14 oz.) coconut milk
3 Tbs. Thai green curry paste
1 cup chicken stock
2 Tbs. Asian fish sauce
1/2 cup Thai basil leaves Sea salt Make it spicy add 1-2 Thai Chili Peppers
Sea salt
Make it spicy add 1-2 Thai Chili Peppers (optional)

Instructions

1. Season the chicken strips with salt.
2. Heat a very large fry pan over medium-high heat until hot adding oil to coat pan
3. Add chicken and sauté 4-5 minutes and transfer to a plate covering with foil to keep warm
4. Add the onion and peppers and sauté until beginning to soften, about 3 minutes stirring
5. Stir in the ginger and garlic and sauté for about 30 seconds
6. Add coconut milk, fish sauce, kaffir lime leaves, curry paste and stir well
7. Add chicken back to pan and fold
8. Reduce heat to medium low and add peapods, mushrooms and pepper mixture stirring for 2-minutes
9. Last minute add Thai basil, stir and serve over rice

Servings : 4-6
Ready in : 35
Course : Entrée
Recipe Type : Chicken

Instructions

1. Season the chicken strips with salt.
2. Heat a very large fry pan over medium-high heat until hot adding oil to coat pan
3. Add chicken and sauté 4-5 minutes and transfer to a plate covering with foil to keep warm
4. Add the onion and peppers and sauté until beginning to soften, about 3 minutes stirring
5. Stir in the ginger and garlic and sauté for about 30 seconds
6. Add coconut milk, fish sauce, kaffir lime leaves, curry paste and stir well
7. Add chicken back to pan and fold
8. Reduce heat to medium low and add peapods, mushrooms and pepper mixture stirring for 2-minutes
9. Last minute add Thai basil, stir and serve over rice

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About Chef

The Social Chef

Michael Van Horn (aka MJ) 'The Social Chef', has incorporated his passion for culinary with his love and artistic ability of photography, his infatuation with writing, his charismatic ways of ...