Thai Green Curry
Once you have your Thai green curry paste, making a Thai green curry is simple! Coconut milk brings a creamy texture to this spicy curry. Be sure to serve it with a generous helping of rice!
Servings: 3 people
Ingredients
- 1 tablespoon vegetable oil
- 3 tablespoon Thai green curry paste (see recipe above)
- 1 c coconut milk
- 1 c water
- 1 lb chicken breast, sliced
- 1 (8 oz) can bamboo shoots, drained
- ¼ red bell pepper, thinly sliced*
- 1 lime, zested
- 1 teaspoon fish sauce
- 1 teaspoon sugar
- ¼ c fresh basil (or Thai basil, if you can find it)
Instructions
- In a medium pot heat the oil. Add the curry paste and saute over medium heat until fragrant 2-3 minutes.
- Add the coconut milk and water. Bring the mixture to a simmer over medium high heat.
- Add the chicken and stir to coat.
- Add the bamboo shoots, bell peppers, and lime zest. Mix in the fish sauce and sugar. Simmer until the chicken is cooked through and the liquid has reduced slightly, 7-10 minutes.
- Add thai basil just before serving.
- Serve with a generous helping of white rice.
Notes
* If you want some extra heat in your Thai green curry, substitute a hot red chili for the red bell pepper.