Thai Green Curry

"I love this dish in all forms, and love the adaptability of this recipe. This is a good recipe for beginners to Thai cooking. Pretty impossible to mess up!"
 
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Ready In:
45mins
Ingredients:
11
Serves:
4-6
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ingredients

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directions

  • Warm a wok or large frying pan over medium-high heat. Add oil and swirl around, then add the green curry paste.
  • Stir-fry briefly to release the fragrance (30 seconds to 1 minute), then add coconut milk.
  • Add chicken, stirring to incorporate. When the curry sauce comes to a boil, reduce heat to medium or medium low, until you get a nice simmer.
  • Cover and allow to simmer 3-5 more minutes, or until chicken is cooked through. Stir occasionally.
  • Add the bell pepper and zucchini, plus the lime zest, stirring well to incorporate. Simmer another 2-3 minutes, or until vegetables are softened but still firm and colorful.
  • Do a taste test for salt, adding 1-2 T. fish sauce if not salty enough. If you would prefer a sweeter curry add a little brown sugar. If too salty, add a squeeze of lime juice. If too spicy, add more coconut milk.
  • Serve this curry in bowls over rice. Top each portion with fresh basil.

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RECIPE SUBMITTED BY

<p>I live in the Colorado high country and love to cook for myself and my husband. I enjoy experimenting with vegetarian recipes, and old family favorites.&nbsp;</p>
 
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