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  • Spicy Thai Green Curry Chicken! Fragrant And Creamy 🌶️

    Quick and Easy! The real taste of Thailand

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  • RECIPE

    INGREDIENTS

    2 cup coconut cream
    4 tablespoon green curry paste, homemade or store-bought
    500 gram chicken thighs, boneless, sliced
    4 tablespoon fish sauce
    1 1/2 cup coconut milk, thick
    6 baby corn, cut in half lengthwise
    4 red chillies, long, sliced diagonally
    6 kaffir lime leaves, torn
    1 handful thai basil leaves

    COOKING METHOD

    1. Pour the coconut cream into a pan and place on high heat. Boil the cream till it “cracks” and separates, and then add the green curry paste. Reduce heat to medium. Stir regularly for about 2 minutes to prevent the mixture from burning before adding the chicken slices. Continue cooking for 2 to 3 minutes, still stirring, till the paste is fragrant.
       
    2. Toss in baby corn. Stir. Reduce heat to low and add thick coconut milk. Stir.
       
    3. Add fish sauce and simmer for 1 minute. Toss in red chillies (setting aside 1 red chilli for garnishing the final dish) and continue to simmer for 3 to 4 minutes. The chicken should be cooked through.
       
    4. Toss in the kaffir lime leaves and Thai basil and stir. Remove from heat.  Garnish with the reserved red chilli and a sprig of basil and serve with steamed rice.
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