Thai Green Curry with Chicken (Gaeng Kiew Wan Kai)

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Author: tum

Date: 6-4-10

Servings: 4-6

Prep Time: 35 minutes

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Recipe Ingredients:

• 2 tablespoons oil
• 1 pound chicken breasts, sliced into strips
• 1 large red bell pepper, cut into strips
• 1 can of bamboo shoots, thinly sliced
• 1 onion, diced
• 2 tablespoon green curry paste
• 1 can of coconut milk (14-ounce unsweetened)
• 4 kaffir lime leaves, thinly sliced
• 1 teaspoon lime rind, finely grated
• 1 tablespoon fish sauce
• 1 tablespoon lime juice
• 1 tablespoon soft brown sugar
• 1/4 cup chopped fresh basil plus sprigs for garnish
• 2 Thai chili peppers, sliced for garnish (optional)

Recipe Steps:

• Heat a large wok with oil.
• Stir fry chicken in wok until cooked through (do not overcook). Remove chicken from wok and set aside.
• In the wok, stir fry the onion and red bell pepper for two minutes. Add bamboo shoots. Stir to make sure everything is mixed together.
• Add the curry paste. Fry until the you can smell the released fragrance. About 3-5 minutes. Pour in coconut milk, lime leaves and lime rind, stirring occasionally.
• When the curry mixture comes to a boil, reduce heat and add chicken, lime juice, brown sugar and fish sauce. Simmer chicken in curry for 2 minutes or until chicken is heated through.
• When you are ready to serve, stir in chopped basil and Thai chili peppers (peppers are optional)
• Serve immediately with steamed white rice on the side or rice noodles.
• Notes: Thai green curry paste is available in the Asian foods section of many supermarkets and at Asian markets or try making your own green curry.

Serving Size: 4-6
Preparation Time: 35 minutes

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