Cooked - Thai Green Chicken Curry

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Thai Green Chicken Curry

4.0

1 tablespoon vegetable oil

500 g boneless skinless chicken thighs, roughly sliced into bite-sized pieces

1 small red onion, sliced (or 2 shallots)

⅓ cup green curry paste (or more, to taste)

2 teaspoons grated fresh ginger

2 cloves garlic, minced

400 ml canned coconut milk

¾ cup chicken stock (or vegetable stock)

1 medium green or yellow capsicum (bell pepper), sliced

150 g green beans, sliced into 2-inch lengths

1 teaspoon sugar

1 lime, cut into wedges

A small handful of fresh bean sprouts (optional)

A big handful of baby spinach (optional)

Fresh coriander (cilantro) leaves (optional)

Red chilli, sliced (optional)

Heat oil in a large skillet over medium heat. Add chicken and onion; sauté for 5-6 minutes until chicken is sealed.
Move chicken aside and add green curry paste, ginger, and garlic in the center. Stir-fry for 1 minute.
Pour in coconut milk and stock; add bell pepper and green beans. Simmer for 4-5 minutes until thickened.
Stir in sugar, then squeeze lime juice for flavor adjustment.
If using bean sprouts, add them now and cook for an additional minute. Finish with baby spinach.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍛Curry

Cuisine🇹🇭Thai

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 22 weeks ago

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