Thai Green Curry with Chicken An Aromatic and Flavorful Delight

Bynews dail

Feb 25, 2025

Thai Green Curry with ChickenIngredients:
1 tablespoon vegetable oil 3-4 boneless, skinless chicken breasts, cut into 1-inch pieces 1 can (13.
5 ounces) unsweetened coconut milk, divided 1 tablespoon Thai green curry paste 1 teaspoon sugar 1/4 cup bamboo shoots, sliced 1/4 cup red bell pepper, diced 1/4 cup green beans, trimmed and cut into 1-inch pieces 1/4 cup sweet basil leaves 1/4 cup kaffir lime leaves, finely shredded 1 lime, cut into wedges (for garnish)Instructions:
1.
Heat the vegetable oil in a large skillet or wok over medium-high heat.
2.
Add the chicken and cook until browned on all sides.
3.
Add half of the coconut milk and bring to a simmer.
4.
Stir in the curry paste and sugar and simmer for 2-3 minutes, or until fragrant.
5.
Add the remaining coconut milk, bamboo shoots, bell peppers, and green beans.
Bring to a simmer and cook for 5-7 minutes, or until the vegetables are tender.
6.
Stir in the sweet basil and kaffir lime leaves and cook for an additional minute.
7.
Serve hot over jasmine rice, garnished with lime wedges.
Tips:
For a spicier curry, use more green curry paste.
If you can’t find bamboo shoots, you can substitute sliced water chestnuts.
To make the curry ahead of time, cook it according to the instructions and then let cool.
Transfer to an airtight container and refrigerate for up to 3 days.
Reheat before serving.

Thai Green Curry with Chicken An Aromatic and Flavorful Delight

Bynews dail

By news dail

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