Thai Green Curry Chicken with Basil
Delicious, sweet umami; delicate heat, crispy textures and creamy coconut milk play a well-balanced symphony through the senses. Each bite awakens another olfactory layer of discovery. Sometimes sweet, sometimes salty, other times texture satisfaction. Layer upon layer of flavor pours out with each bite of this dish.
Equipment
- Sauce pan or saute pan
Ingredients
- 1 can coconut milk 13 ounces
- 1-2 tbsp green curry paste
- 12 oz chicken cut medium dice
- 1/2 cup chicken stock good quality
- 1/3 cup bean sprouts
- 1/2 cup snow peas thinly sliced
- 3 tbsp fish sauce
- 2 tbsp brown sugar
- 1/4 cup basil leaves thinly sliced, chiffonade
- 1/4 cup cilantro roughly chopped
Instructions
- In a large saucepan, fry curry paste in coconut milk for 3 minutes.
- Add chicken stock, fish sauce, sugar, cilantro and simmer for 5 minutes.
- Add chicken and cook until tender; about 8-10 minutes.
- Just before serving, add snow peas, bean sprouts and basil. Serve over jasmine or basmati rice.
Notes
Feel free to experiment with the heat (curry paste) based on your preference. This recipe can be done a day in advance. Just be sure to NOT add the snow peas, bean sprouts or basil until you have reheated and are ready to serve. This recipe tastes even better the next day!
Once you are comfortable with this recipe, try adding lemongrass, Kaffir lime leaves, etc. Expanding your Thai flavors will allow for many variations of this recipe!
I have linked several of the Thai brands that I used to make this recipe. What is important to note are the various brands of fish sauce available. I have linked my fish sauce preference in the recipe introduction. Some tend to be VERY salty and VERY fishy. I'm not opposed to any brand in particular. I have linked a mild fish sauce that would be a good introductory fish sauce as you will be able to use it in other applications with other recipes I post in the future. Think of this as expanding your culinary pantry!
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