Chicken Green Curry. Make this savory chicken dish with Thai green curry paste, available in Asian markets, for a fast weeknight dinner. Tender boneless, skinless chicken pieces simmer in a sauce flavored with coconut milk, ginger, green onions, fish sauce, and soy sauce. Bring to boil on medium-high heat.

In a large, heavy casserole, heat the peanut oil. Transfer the chicken to a plate. It was also the dish, it turned out, that happened to be a favorite of my now-husband, a man I met on one of those trips to Los Angeles, and who ended up following me back to Ohio, where — I am sorry to say. You can cook Chicken Green Curry using 27 ingredients and 6 steps. Here is how you cook it.

Ingredients of Chicken Green Curry

It's of Curry Paste.
Prepare 1 cup of thai basil.
It's 1 cup of cilantro stem on.
You need 1/2 cup of parsley.
Prepare 15 of thai green chillies.
Prepare 10 of lime leaves.
You need 3 stalks of lemon grass.
It's 1 tbsp of fresh ginger.
It's 4 cloves of garlic.
You need 2 tsp of cumin.
You need 2 tsp of corriander.
You need 1 tbsp of white pepper.
It's 2 tbsp of brown sugar.
It's 2 tbsp of lime juice.
You need 1 tbsp of fish sauce.
You need 2 tsp of salt.
It's 1 cup of water.
It's of Chicken green curry.
Prepare 4 of chicken breasts 1 cm cubes.
It's 4 cans of coconut milk.
Prepare 2 cups of carrots diced.
You need 2 of bell peppers julienned.
It's 8 stalks of celery diced.
It's 2 tbsp of olive oil.
It's 1 tsp of salt.
It's 1 tsp of pepper.
Prepare 4 cups of cooked thai rice.

While the chicken boils, you can prepare the final ingredients. For the Thai eggplant, cut them in quarters, so they are bite sized. For the red spur chilies, slice them into thin strips. Green curry is usually made with chicken or beef, but also with fish dumplings.

Chicken Green Curry instructions

Blend all curry paste ingredients in a food processor adding water as required to create a smooth paste.
In a saucepan cook curry paste until most of the water content is reduced out and it looks more like a paste.
Saute chicken breast with salt, pepper and olive oil..
Add vegetables. Add coconut milk. Cook for 15-20 minutes over medium heat until vegetables are soft..
Add green curry paste. Continue cooking and stirring until sauce has reduced.
Serve green curry over rice.

Our recipe uses the classic addition of chicken and has all the easy instructions to make the curry paste from scratch, combining an assortment of fresh and dried herbs with fish sauce and coconut milk in a food processor. For a perfect dish, be mindful of cutting the chicken in smaller pieces so the meat can be. Pour the coconut milk into a saute pan, add the curry and simmer a minute or two. Add the chicken simmer another few minutes. Thai Green Curry Chicken: Recipe Instructions.