Thai Green Curry Chicken
Standard · 40 min · Serves 4 · Thai
Dietary: gluten-free, dairy-free, nut-free
Fragrant chicken thighs simmered in coconut milk and green curry paste with peppers and bamboo shoots, balanced with fish sauce and basil, over jasmine rice.
Ingredients
For 4 servings
Rice
- 300 g jasmine rice
Curry
- 500 g chicken thigh, boneless, skinless, cut into bite-sized pieces
- 3 tbsp green curry paste
- 1 can coconut milk, full-fat; don't shake the can
- 1 bell pepper, sliced
- 1 can bamboo shoot, drained
- 1 tbsp fish sauce
- 1 tsp sugar (optional)
- 10 g basil, Thai basil if you can find it
Steps
Rice
- Rinse the rice in a sieve until the water runs clear, then cook it according to the packet and keep it covered while you make the curry.
Curry
- Open the coconut milk and spoon the thick cream from the top into a large, heavy pot over medium-high heat. When it bubbles, add the curry paste and fry, stirring constantly, for 2 to 3 minutes, until fragrant, a shade darker and the oil starts to separate out. Frying the paste is where the curry's flavor comes from, so don't rush it.
- Add the chicken and stir for about 1 minute, until every piece is coated in the paste.
- Pour in the rest of the coconut milk, stirring to dissolve the paste, and bring to a simmer. Lower the heat to medium so it bubbles gently and cook for 7 minutes.
- Add the pepper and bamboo shoots and simmer for 5 to 7 minutes more, until the chicken is cooked through and tender and the pepper has softened but still has some bite.
- Stir in the fish sauce, then taste and add the sugar a little at a time, if using, until the salty, sweet and spicy flavors are in balance. The sauce should be fairly thin, not thick; that's how a green curry should be.
- Tear in the basil, stir once and take the pot off the heat straight away: kept simmering, the sauce darkens and the basil wilts to nothing. Ladle the curry over the rice.