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Spicy Thai Green Curry Chicken! Fragrant And Creamy 🌶️
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RECIPE
INGREDIENTS
2 cups coconut cream
4 tablespoons green curry paste, homemade or store-bought
500 grams chicken thighs, boneless, sliced
4 tablespoons fish sauce
1 1⁄2 cups 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
- 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.
- Toss in baby corn. Stir. Reduce heat to low and add thick coconut milk. Stir.
- 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.
- 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.
- 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.
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