Description
Thai Chicken Green Curry Recipe
Ingredients:
- 1¾ cup Aroy-d coconut milk, divided
- 50 g (~3 Tbsp)Cock brand green curry paste
- 1 cup chicken stock, unsalted
- 1 lb chicken breast, skinless, cut into 1-inch pieces
- 2 Tbsp Royal Orient palm sugar, finely chopped.
- 1½ – 2 Tbsp Tiparos fish sauce
- 3–4 Cock brand kaffir lime leaves, roughly torn
- 1½ cup Aroy-d bamboo shoots, canned (can use sliced or strips)
- 1 cup Thai basil
- ¼ red bell pepper, julienned
- Cooked Royal umbrella or Aroy-d Jasmine rice for serving.
Instructions
- Reduce ¾ cup Aroy-d coconut milk until thick and coconut oil starts to separate from the coconut milk (if the oil doesn’t separate after it has reduced until very thick, it’s okay, just proceed with the recipe).
- Add Cock brand green curry paste and sauté, stirring constantly over medium heat for about 2 minutes until aromatic. If paste sticks to the bottom of the pan, you can deglaze with a little bit of the remaining coconut milk.
- Add chicken breast and stir to mix with the paste.
- Add Cock brand kaffir lime leaves, chicken stock, remaining 1 cup of Aroy-d coconut milk, Royal orient palm sugar and 1 Tbsp Tiparos fish sauce. Bring to a simmer and let simmer gently for 10-15 minutes or until the chicken is fork tender.
- Once the curry is done simmering, add Aroy-d bamboo shoots and bring to a boil. If you prefer your peppers to be more cooked, add them at this stage. Once boiling, remove from heat.
- Taste and add more fish sauce and/or sugar as needed.
- Stir in Thai basil and bell peppers.
- Serve with cooked Aroy-d jasmine rice
- Enjoy!
Green curry paste is used as the basis of many Asian dishes. Green curry paste unlike red or yellow is not so spicy.
Ingredients: fresh green chilli 33%, lemon grass, garlic, salt, shallots, galanga, coriander, cumin.
Nutritional values in 100g
Energy (kJ) – 483 kJ
Energy (kcal) – 116 kcal
Fats – 6.4 g of which saturated fat 4.3 g
Carbohydrates- 10 g of which sugars 5.4 g
Protein – 2.7 g
Salt – 17.4 g
