Thai Green Curry with Chicken
Have you always wanted to make Thai curry at home? Try out this simple and delicious recipe courtesy of chef Shefali Somani from Shef's Fiery Kitchen in Calgary.
Ingredients
2 Tbs (30 mL) vegetable oil
4 Tbs (60 mL) Thai green curry paste
1 can (400 mL) coconut milk
1 large potato, cut into 2.5 cm cubes
240 g chicken breast, thinly sliced
3 Kaffir lime leaves, torn into pieces, discarding the stem
1 Tbs palm sugar (optional)
3 red bird’s eye chilies, cut in half diagonally
2 Tbs (30 mL) fish sauce
Juice of 1 lime
½ bunch fresh coriander leaves, pureed
1 Tbs Thai basil leaves for garnish
Preparation
- Heat the oil on medium high, and then add the green curry paste and fry for 1-2 minutes.
- Add the coconut milk and simmer for a minute, then add the potatoes and cook for 5-7 minutes.
- Add the chicken, and simmer till the potatoes and chicken are both done.
- In the meantime, purée the coriander leaves with the fish sauce and lime juice, adding a little water if needed.
- Add the Kaffir lime leaves, palm sugar, chilies, and coriander purée to the pot, and simmer for 2 to 3 minutes.
- Turn off the heat and serve on coconut rice, garnished with fresh Thai basil leaves.
