Thai Green Chicken Curry

Step-by-Step Guide to Make Speedy Thai Green Chicken Curry

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Thai Green Chicken Curry is one of the most well liked of current trending foods in the world. It is enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. Thai Green Chicken Curry is something that I’ve loved my entire life. They are fine and they look fantastic.

Many issues can more or less affect the taste high quality of Thai Green Chicken Curry, starting from the kind of components, then the number of contemporary components, to the right way to make and serve it. Don’t worry about getting ready scrumptious Thai Green Chicken Curry at residence, as a result of as long as you know the tricks, this dish generally is a particular deal with.

So, this time, let’s attempt it, let’s range Thai Green Chicken Curry ourselves at house. Staying with easy elements, this dish can provide benefits in helping to keep up the health of our our bodies. You may make Thai Green Chicken Curry using 12 materials kind and 7 manufacturing steps. Here’s make the dish.

This is my mum’s recipe and she makes the best Thai green curry. Now I cook this recipe for my family, on cooking demo, cookery lesson. It is such a special recipe for me💗

Components and spices that need to be Take to make Thai Green Chicken Curry:

1. 1-2 tbsp green curry paste
2. 6 chicken thighs, skin and bones removed, meat cut into strips or 2 chicken breasts cut into strips
3. 400 ml tin coconut milk
4. 2 lime leaves (optional)
5. 2-3 tbsp Thai fish sauce
6. 1-2 tbsp palm sugar
7. handful green beans, trimmed
8. 1 small tin of bamboo shoots
9. 1-2 handful basil leaves
10. 1 small cup of spinach juice (optional)
11. To serve
12. Thai fragrant rice, cooked according to packet instructions

Instructions to make to make Thai Green Chicken Curry

1. Heat a couple tbsps of coconut milk in a wok over a high heat until coconut milk starts to bubbly. Add the green curry paste and stir fry for 1-2 minutes, or until fragrant.
2. Add the chicken strips and stir until coated in the curry paste. Continue to stir-fry for 1-2 minutes, or until the chicken has browned on all sides.
3. Add the coconut milk, lime leaves, fish sauce and sugar and stir well. Bring the mixture to the boil, then reduce the heat until the mixture is simmering. Continue to simmer for 8-10 minutes, or until the sauce has thickened and you see gorgeous green oil separated from the coconut milk.
4. Add green beans and bamboo shoots.
5. Add spinach juice (for more beautiful green in the curry. This is my special touch as it will make the curry sauce rich in green colour) you can simply blend it with food blender and use just the juice. Then continue to simmer for 2-3 minutes
6. Stir regularly, until just tender. Add some basil leaves at the last minute and stir well.
7. To serve, spoon the rice into four serving bowls, then ladle over the Thai green chicken curry.

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