Thai Green Curry Chicken
Ingredients
- 2-3 tbsp The Origin of Taste – Thai Green Curry Paste
- 1 cup Jasmine Rice
- 3 tbsp Vegetable Oil
- 400 ml Coconut Cream
- 200 ml Liquid Chicken Stock or 1 Tablespoon of Chicken Stock Powder
- 400 gm Chicken Thigh or protein of your choice
- Golf Ball Eggplant*
- Red Capsicum
- Snake Beans *
- Baby Corn*
- Bamboo Shoots*
- Salt, Sugar, and Sour to taste e.g. Fish Sauce, Palm Sugar, Lime Juice
- Chopped fresh Chilli Optional – if you like it hot
- Crispy Fried Shallots Optional
- Coriander for Garnish Optional
Instructions
- Wash rice thoroughly before cooking
- Slice the chicken into medium size pieces
- Heat a deep frying pan (or wok) to a medium heat and add oil
- Add chicken and sauté for about 2 – 3 minutes
- Add The Origin of Taste – Thai Green Curry Paste and stir fry for about 3 minutes until fragrant
- Stir in the coconut cream and chicken stock
- Allow to come up to a gentle simmer for about 5 minutes.
- Season by adding about 1 tablespoon each of lime juice, fish sauce and palm sugar (to taste)
- Stir through, taste again and adjust seasoning to your likening
- Add Baby Corn and Bamboo Shoots and cook for 1 minut
- Add Golf Ball Eggplant, Red Capsicum, and Snake Beans
- Simmer for just long enough to heat vegetables (not cooked through), about 1 – 2 minutes max
- Ladle curry into a sperate bowl
- Garnish with coriander leaves
- If you are spicing it up, add chopped fresh chillis or serve on the side in a bowl
- Top your Thai Green Curry Chicken with Crispy Fried Shallots (if using)
- Serve steamed Jasmine Rice separately and add to curry as desired
- Before eating, take photo and share!!!
- Bon Appetit
Notes
* These ingredients can be substituted with fresh Button Mushrooms (quartered), Green Beans, Snow Peas, Broccoli, Carrot, etc. (whatever you can get your hands on)