This authentic Thai Green Curry is a vibrant, aromatic dish that balances creamy richness with spicy heat and herbal freshness. Tender cubes of chicken breast simmer in a luxurious sauce made from high-quality green curry paste and coconut milk. The dish is brightened by fragrant kaffir lime leaves, fresh Thai basil, and sliced chilies, creating a complex flavor profile that is both comforting and exciting. It comes together quickly, making it perfect for weeknight dinners when you crave restaurant-quality food at home. Serve it hot over steamed jasmine rice for a complete, satisfying meal that brings the bustling flavors of Thailand straight to your table.
Thai Green Curry Chicken With Basil
Description
This authentic Thai Green Curry is a vibrant, aromatic dish that balances creamy richness with spicy heat and herbal freshness. Tender cubes of chicken breast simmer in a luxurious sauce made from high-quality green curry paste and coconut milk. The dish is brightened by fragrant kaffir lime leaves, fresh Thai basil, and sliced chilies, creating a complex flavor profile that is both comforting and exciting. It comes together quickly, making it perfect for weeknight dinners when you crave restaurant-quality food at home. Serve it hot over steamed jasmine rice for a complete, satisfying meal that brings the bustling flavors of Thailand straight to your table.Ingredients
Directions
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Allow the coconut milk to stand for one hour or until the cream separates from the water.
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Skim about 1 cup of thick coconut cream off the top of the cans, reserving the remaining thinner milk.
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Place the skimmed coconut cream, galangal, and fish sauce into a wok or large saucepan.
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Cook over high heat, stirring frequently, until the mixture thickens and becomes oily (about 2-3 minutes).
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Add the green curry paste and cook for about 2 minutes, stirring constantly until fragrant.
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Add the cubed chicken and cook over medium heat for about 2 minutes, stirring frequently to seal the meat.
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Pour in the remaining 2 cups of coconut milk, add the kaffir lime leaves, half of the basil, slivered chilies, and peas (or eggplants).
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Bring the mixture to a boil, stirring frequently, then reduce heat and simmer for 5 minutes until chicken is cooked through.
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If the sauce is too thick, thin it with chicken stock or water to your desired consistency.
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Remove from heat and garnish with the remaining fresh basil leaves.
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Serve hot over steamed rice.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 591.0kcal
- % Daily Value *
- Total Fat 63.0g97%
- Saturated Fat 54.0g270%
- Cholesterol 0.0mg0%
- Sodium 42.0mg2%
- Total Carbohydrate 7.5g3%
- Dietary Fiber 0.3g2%
- Sugars 9.0g
- Protein 6.9g14%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
