Chicken Thai Green Curry
photo by christie
- Ready In:
- 30mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 500-700 g chicken breasts or 500-700 g chicken thighs
- lime juice
- 1 inch piece fresh ginger, minced
- 1 green chili
- 4 garlic cloves
- 1 spring onion
- 14.79-29.58 ml green curry paste (to taste)
- 400 ml coconut milk
- 40 ml fish sauce
- 1000.0 ml stock
- 14.79 ml sugar
- sliced vegetables (carrot, brocolli, courgette, bak choi, mushroom)
- 226.79 g can bamboo shoots (optional)
directions
- Heat 1 T oil in a wok and add finely chopped chilli and garlic. Quickly brown the chicken and while cooking add a squirt of lime juice. Remove to a plate.
- Cook the ginger and finely chopped spring onion until fragrant.
- Add the curry paste and cook for 30 seconds.
- Add the stock and cook down for 5 minutes.
- Combine the coconut milk, fish sauce and sugar and add to the wok.
- Bring to a rolling boil and add your chicken and continue cooking until chicken is nearly cooked.
- Add vegetables and bamboo and cook til slightly crisp.
- Serve with rice.
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Reviews
-
The taste of this was very good, but the amount of stock was a bit too much for my liking. If you are looking for soup, this is a great recipe, but for a curry I really found it to be too runny. Next time I'll skip the stock and only use coconut milk. Thanks for sharing!<br/>Made for Bargain Basement May 2013
RECIPE SUBMITTED BY
christie
New Zealand
I'm in the southern most part of the world. In Invercargill New Zealand. I live with my husband Milton, our two boys Alexander (22 September 2004) and Mason (21 November 2006) and our daughter Ruby (18 April 2008). We also have four burmese cats, Rastus, Morte, Ophelia and Loki. And we have a fish called Newton (and Gary the snail)
I have also just started playing tag in the New Zealand/Australia forum.
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