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)))
  1. Heat a large skillet over medium high heat and add 2 tablespoons oil

  2. Toss the chicken pieces in 1 tablespoon cornstarch and 1 tablespoon oil until well-combined

  3. Sear the chicken pieces in the skillet until browned

  4. Remove from the pan and set aside

  5. If there are a lot of chicken bits stuck to your pan, deglaze with a ΒΌ cup of water

  6. Then add the sliced onions to the skillet and cook until translucent

  7. Add the curry paste and cook for 5 minutes

  8. Add the vegetables and cook for 30 seconds

  9. Add the coconut milk, chicken stock, lime leaves (if using), chili (if using), and the seared chicken pieces

  10. Bring to a simmer and lower the heat

  11. Cover and simmer for 10 minutes

  12. After the curry has finished simmering, stir in the fish sauce, sugar, and basil

  13. Serve with steamed rice

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