Easy Green Curry Chicken
Summary Not available
- 3 vegetable oil (divided)))
- 2 lbs thighs ((900g (cut into bite-sized pieces)))
- 1 tablespoon cornstarch
- 1 onion )
- 4 ounces paste )
- 5 cups as broccoli (bamboo shoots and/or red bell peppers)))
- 13.5 ounces milk )
- 1 stock )
- 5 ((lightly bruised (optional)))
- 1 red chili (optional)))
- 2 fish sauce
- 2 teaspoons sugar
- 1/4 cup basil leaves
- rice )
- ((to garnish (optional)))
Heat a large skillet over medium high heat and add 2 tablespoons oil
Toss the chicken pieces in 1 tablespoon cornstarch and 1 tablespoon oil until well-combined
Sear the chicken pieces in the skillet until browned
Remove from the pan and set aside
If there are a lot of chicken bits stuck to your pan, deglaze with a ΒΌ cup of water
Then add the sliced onions to the skillet and cook until translucent
Add the curry paste and cook for 5 minutes
Add the vegetables and cook for 30 seconds
Add the coconut milk, chicken stock, lime leaves (if using), chili (if using), and the seared chicken pieces
Bring to a simmer and lower the heat
Cover and simmer for 10 minutes
After the curry has finished simmering, stir in the fish sauce, sugar, and basil
Serve with steamed rice
No extra notes