Thai Green Chicken Curry

Recipe by Keolani
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Carefully spoon about 1 cup of the thick cream from one can of coconut milk.
  • Place the coconut cream and curry paste in a large Dutch oven and bring to a simmer over high heat, whisking to blend, about 2 minutes.
  • Maintain this brisk simmer and whisk frequently until almost all of the liquid evaporates, 3-5 minutes.
  • Reduce the heat to medium-high and whisk constantly until the cream separates into a puddle of colored oil and coconut solids, 3-8 minute.(You should hear the curry paste start to fry in the oil).
  • Continue cooking until the curry paste is very aromatic.
  • Whisk in the remaining coconut milk, the fish sauce, and the brown sugar.
  • Bring back to a brisk simmer and cook until the flavors meld and the sauce thickens, about 5 minute.
  • Season chicken with salt and add it to the pot, stirring until the pieces are separated and evenly coated with the sauce.
  • Stir in the mushrooms and the bamboo shoots and bring back to a brisk simmer over medium heat.
  • Cook until chicken is cooked through.
  • Stir in bell pepper and cook until crisp-tender. Off the heat, stir in the lime juice and basil. Serve immediately with rice.
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