The Thai green chicken curry recipe Use Thai curry paste, available at Asian markets and many supermarkets, to make this quick and flavorful dish.
Ingredients:
1 tbsp vegetable oil
4 skinless, boneless chicken breasts,
about 5oz (140g) each,
cut into bite-sized pieces
4 tsp Thai green or red curry paste
(or more for a spicier sauce)
14fl oz (400ml) can coconut milk
2 tbsp soy sauce
4 large white button mushrooms,
wiped and chopped
6 scallions, trimmed, green part only,
cut into 1⁄4in (5mm) slices
salt and freshly ground black pepper
chopped cilantro, to garnish
meThod
1 Heat the oil in a large frying pan over medium heat. Add the chicken and stir-fry for 2 minutes, or until browned. Stir in the curry paste.
2 Add the coconut milk and soy sauce and bring to a boil, stirring often. Reduce the heat, and stir in the mushrooms and most of the scallions. Simmer for about 8 minutes, or until the chicken is tender and the juices run clear when pierced with the point of a knife. Season with salt and pepper.
3 Serve hot, garnished with the cilantro and remaining scallions.
4 good wITh A bowl of long-grain rice or plain noodles. PrePare ahead This dish can be cooked in advance and reheated.
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| Thai green chicken curry recipe |
