THAI GREEN CURRY WITH CHICKEN

Thai Green Curry with Chicken image

This is a green curry recipe I've cobbled together over the years. The vegetables aren't completely traditional, but they give the whole thing a good texture and variety. Often asked for in my household, hopefully it'll become a favorite in yours. Serve over rice.

Provided by Galen Dobbs

Time 45m

Yield 4

Number Of Ingredients 14

Ingredients

2 tablespoons peanut oil
¼ cup Thai green curry paste
3 cloves garlic, minced
1 (1/4 inch thick) slice ginger, finely grated
2 boneless, skinless chicken breasts, thinly sliced
1 (15 ounce) can baby corn pieces, drained
1 (8 ounce) can bamboo shoots, drained
2 (13.5 ounce) cans coconut milk
2 tablespoons fish sauce
2 tablespoons palm sugar
6 kaffir lime leaves
1 red bell pepper, cut into thin strips
1 orange bell pepper, cut into thin strips
¼ cup thinly sliced Thai basil, or more to taste

Steps:

Heat oil in a wok until it starts to shimmer. Add curry paste, garlic, and ginger; stir together and fry until fragrant, 2 to 3 minutes. Add chicken breast slices, stirring until coated. Cook until just slightly pink in the center, 3 to 5 minutes.
While chicken is cooking, place baby corn and bamboo shots in a small saucepan, cover with water, and place over high heat. Bring to a boil. Drain then cover with water again.
Pour coconut milk into the wok. Bring to a slow simmer, stirring occasionally, about 5 minutes. Drain corn and bamboo shoots and add in. Stir in fish sauce, palm sugar, and kaffir lime leaves. Bring back up to a simmer and cook for 5 minutes. Stir in bell pepper strips and cook until crisp-tender, about 3 minutes.
Remove curry from heat and stir in Thai basil.

Nutrition Facts : Calories 583.1 calories, Carbohydrate 23.4 g, Cholesterol 32.3 mg, Fat 57.9 g, Fiber 11.3 g, Protein 22.8 g, SaturatedFat 38.4 g, Sodium 931 mg, Sugar 12.9 g