Thai Chicken Green Curry

Greetings from Malaysia! I am currently travelling with my family in South East Asia. Hence, I may not be able to post recipes on regular basis. We pretty much enjoy our trip with lots of eating, photographing and many more. Stay tuned! In the meantime, please enjoy the Thai Green Curry Recipe.

This is probably one of take-out favourites in Canada! There are 3 different kinds of Thai curry: red, yellow and green (funny, just like a traffic light). Each of them share the same base: shallots, garlic, lemon grass, lime leaves, hot peppers and fish sauce. Red curry uses more red chilis while yellow curry has more yellow chilis and turmeric. On the other hand, green curry has cilantro, Thai basil and green chilis. Out of all, I personally find that green curry is the spiciest and the most pungent with a hum of fresh herbs. It is my most favourite Thai curry.

One can spend a good 10 dollars for a serving of Thai curry in a restaurant but believe or not, you can serve this dish at home for less than 10 dollars! And no, I do not expect you to cry in your kitchen peeling shallots and pounding chilis to make this dish. Thanks to the globalization and the world of convenience, you can now purchase a tub of Thai curry paste in any grocery stores. My favourite brand is Aroy-D. They also make the best coconut milk.

The Thai Chicken Green Curry featured on this blog is super easy and takes less than 30 minutes of cooking in your kitchen. Moreover, the vibrant colours of peppers and vegetables added into this curry will stir up your appetite and make you salivate. No kidding! Try this recipe and soon enough, you no longer need to dine in a Thai restaurant.

Skill Level: Easy

Serves: 4 - 6

INGREDIENTS:

• 2 pieces of boneless chicken breas, cubed
• 1 cup green peas (fresh or frozen)
• 1 can baby corn, drained and rinsed
• 1 red bell pepper, julienned
• 1 green bell pepper, julienned
• 1 lemongrass (optional), bruised
• 3 kaffir lime leaves (optional)
• 1 can coconut milk
• 1 cup water
• 4 tbsp Thai green curry paste (use less if you prefer mild)
• 1 tbsp fish sauce
• 1 tbsp sugar
• 2 tbsp cooking oil

METHOD: 

1. In a pot, heat up 2 tbsp of cooking oil. Add in the curry paste, water, coconut milk, lemongrass and kaffir lime leaves
2. Once boiled and the curry paste has dissolved, stir in the cubed chicken breast. Return to boil and cook for another 5 minutes 
3. Add in the red and green peppers, baby corn and green peas
4. Season with fish sauce and sugar. Return to boil and cook for another 5 minutes
5. Serve with a plate or bowl of steamed jasmine rice and fresh Thai basil