Thai Green Curry with Chicken
Description
This colorful green curry features chicken breast, bell peppers, baby corn, and a fresh Thai basil garnish.
Ingredients
•
2 tablespoons peanut oil
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1/4 cup Thai green curry paste
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3 cloves garlic, minced
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1 (1/4 inch thick) slice ginger, finely grated
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2 boneless, skinless chicken breasts, thinly sliced
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1 (15 ounce) can baby corn pieces, drained
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1 (8 ounce) can bamboo shoots, drained
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2 (13 1/2 ounce) cans coconut milk
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2 tablespoons fish sauce
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2 tablespoons palm sugar
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6 makrut lime leaves
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1 red bell pepper, cut into thin strips
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1 orange bell pepper, cut into thin strips
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1/4 cup thinly sliced Thai basil, or more to taste
Directions
1
Heat oil in a wok until it starts to shimmer. Add curry paste, garlic, and ginger; stir together and fry until fragrant, 2 to 3 minutes. Add chicken breast slices, stirring until coated. Cook until just slightly pink in the center, 3 to 5 minutes.
2
While chicken is cooking, place baby corn and bamboo shots in a small saucepan, cover with water, and place over high heat. Bring to a boil. Drain then cover with water again.
3
Pour coconut milk into the wok. Bring to a slow simmer, stirring occasionally, about 5 minutes. Drain corn and bamboo shoots and add in. Stir in fish sauce, palm sugar, and lime leaves. Bring back up to a simmer and cook for 5 minutes. Stir in bell pepper strips and cook until crisp-tender, about 3 minutes.
4
Remove curry from heat and stir in Thai basil.