Thai Green Curry

Notes

  • Taking care of fresh basil
  • Green curry paste brand = Maestri
  • Bamboo shoots and baby corn brand = Dynasty
  • Coconut milk brand =
  • Open coconut milk cans from bottom because of weird shape on top
  • Chicken stock only needed if there’s not enough coconut milk to cover simmering chicken.

Ingredients

  • 2 cans coconut milk
  • 2 TBSP green curry paste (maestri brand)
  • 3-5 TBSP palm sugar
  • 1 lb chicken thighs boneless, skinless (about 4 chicken thighs)
  • 3-4 TBSP fish sauce (3 crabs brand)
  • 1 can bamboo shoots (dynasty brand)
  • 1 can baby corn (dynasty brand)
  • 1 cup thai basil or regular basil
  • 1 red bell pepper
  • 12-15 broccoli florets
  • Chicken stock if needed

Step-By-Step Directions

  1. Wash/cook rice if needed
  2. Wash, dry, and chop basil. Put in bowl and set next to stove.
  3. Open can of bamboo shoots, drain, wash/rinse 3 times in a big soup bowl, then soak in water till ready to use
  4. Take out medium sized cutting board. Then, open can of baby corn, drain and rinse once in a big soup bowl, then cut any pieces that are too big into smaller pieces
  5. Open cans of coconut milk. May have to open from bottom because of weird top.
  6. Eyeball proper amount of green curry paste into small bowl (2 TBSP)
  7. Take out bottle of fish sauce and set next to stove
  8. Prep broccoli, wash/cut if needed, then steam. To steam, put in a big soup bowl, put some water in, cover with moist paper towels, microwave for 3 minutes. Remove with tongs and put in smaller bowl and set next to stove.
  9. Prep bell pepper, wash, take out core and seeds, julienne, cut strips in half and put into regular bowl
  10. Eyeball proper amount of palm sugar using big spoon to scrape/scoop (3-5 TBSP). Chop finely and put into a bowl.
  11. Prep chicken, cut off excess fat then cut into small cubes, put into regular bowl and put it next to stove. Remember, its raw chicken, be smart about touching it. Only use one hand.
  12. Take out big stir fry pan and heat to medium
  13. Pour 1/2 can of coconut milk in as pan heats up
  14. Once boiling, turn heat down to low and add green curry paste, mix well and cook until fragrant (about 1-2 min)
  15. Add palm sugar, break up any lumps and mix well. The heat from cooking will make it dissolve.
  16. Add chicken, turn up heat to medium-high and mix to coat chicken well
  17. Add remaining can and a half of coconut milk to cover chicken
  18. If there is not enough liquid to cover chicken, then add just enough chicken stock to cover meat so it all cooks evenly.
  19. Add fish sauce and mix well
  20. Let simmer 10-15 minutes on medium-high heat until chicken is cooked. May lower heat to medium half way through simmer.
  21. Clean utensils and area where chicken was prepped with disinfectant while chicken is cooking.
  22. Check chicken temp with meat thermometer (165 degrees)
  23. Once chicken is cooked, Turn off heat, add bamboo shoots, baby corn, broccoli, bell pepper and mix well.
  24. Put in basil last and mix well

Recipe Card Image

Website Link

HTK – Thai Green Curry

Video