Savory Thai Green Curry with Succulent Chicken Delight

Bynews dail

Jan 28, 2025

Thai Green Curry with ChickenIngredients:
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces 1 can (14 ounces) unsweetened coconut milk 1 can (14 ounces) chicken broth 1/2 cup green curry paste 1/2 cup chopped bamboo shoots 1/2 cup chopped water chestnuts 1/2 cup chopped red bell pepper 1/4 cup chopped green onions 1 tablespoon fish sauce 1 tablespoon lime juice 1/2 teaspoon salt Jasmine rice, for serving (optional)Instructions:
1.
In a large skillet or Dutch oven, heat the coconut milk and chicken broth over medium heat.
2.
Add the green curry paste and stir until well combined.
3.
Add the chicken, bamboo shoots, water chestnuts, red bell pepper, and green onions.
4.
Bring to a simmer and cook until the chicken is cooked through, about 10-15 minutes.
5.
Stir in the fish sauce, lime juice, and salt.
6.
Serve over jasmine rice, if desired.
Tips:
For a spicier curry, add more green curry paste.
If you don’t have green curry paste, you can use red curry paste instead.
You can also add other vegetables to the curry, such as carrots, snap peas, or mushrooms.
Leftover curry can be stored in the refrigerator for up to 3 days.

Savory Thai Green Curry with Succulent Chicken Delight

Bynews dail

By news dail

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