Thai Green Curry Chicken

Submitted by Comedie

"My wife's favorite dish. Easy to make, exotic aroma and taste. Hint: Always boil and drain bamboo shoots, as in this recipe. It takes away the metallic taste they get in the can and makes them brighter tasting"

 

• Ready In: 40mins
• Ingredients: 13
• Serves: 6-8

ingredients

• 1 1⁄2 cups coconut milk
• 1 tablespoon green curry paste (found in plastic tubs in oriental food sections)
• 1 stalk lemongrass, cut into 1 inch pieces and bruised or 3 tablespoons frozen minced lemongrass
• 1 cup reduced-sodium chicken broth
• 2 tablespoons fish sauce
• 3 tablespoons sugar
• 1⁄2 teaspoon turmeric
• 2 kaffir lime leaves, cut into fine slivers (or zest of 1 lime)
• 1 1⁄2 lbs boneless skinless chicken breasts, sliced into 1/4 inch strips
• 2 cups bamboo shoots, boiled in fresh water for 5 minutes and drained
• 1⁄2 cup frozen peas
• 2 tomatoes, cut into wedges
• 15 -20 fresh basil leaves, coarsely chopped (Thai basil is best)

directions

1. Heat 1/2 cup of the coconut milk in a large wok (or other pan large enough for stir fry) over medium-high heat until bubbling.
2. Add curry paste and lemon grass, and stir for 1 minute.
3. Add chicken broth, fush sauce, sugar, turmeric, and lime leaves,.
4. Bring to a boil.
5. Add chicken and cook 2-3 minutes, You do not need to completely cook it in this step. If you do, it may be tough by the end.
6. Reduce heat to low.
7. Add remaining coconut milk, bamboo shoots, peas, and tomatoes.
8. Simmer 3 minutes, until additions are hot.
9. Remove from heat, and stir in basil leaves.
10. Serve hot over jasmine rice or pasta.

Reviews

[dianegrapegrower]

Made it exactly per the recipe. It was okay - kind of bland, to our tastes. More curry would help, as would more fish sauce, more lime, more basil. I note that the other reviewers all increased the seasonings, too. Sorry, won't make this again. Diane

 

[Busters friend]

Wonderful recipe. Used 3 T green curry paste & 2 cups of home made chicken stock. I did forget the sugar & turmeric - added a cup of pineapple for balance. Had to change up the vegies - used baby corn & sliced water chestnuts - worked great! Went heavy on the basil & added chopped cilantro - awesome recipe Comedie! Thanks for a keeper - can't wait for our tomatoes & basil to come in to make this with them!

 

[CheekyBear]

Mmmmm! I love Thai Curried Chicken! My recipe is very similar...only I use red curry instead of green. Fantastic either way you go!

 

[Kim127]

I thought this was a great recipe. I couldn't find the lime leaves anywhere so I subbed the lime zest and I couldn't find fresh lemongrass and had to make do with dried. This all came together very quickly and the directions were excellent. I never heard of boiling the bamboo shoots first and so did that. No metallic taste here. I think I would increase the amount of green curry paste just a tad and use fresh pea pods instead of frozen. The peas really stuck out flavor wise. Thanks Comedie for a great recipe and I am glad I found your recipes for the PAC contest!!