Empty My Fridge
Thai Green Chicken Curry
Ingredients
- Oil1 tbsp
- Chicken thigh1 ½ lb
- Curry · paste4 tbsp
- Chicken stock1 ½ cups
- Coconut milk2 ½ cups
- Sugar2 tbsp
- Fish sauce2 tsp
- Lime5 + 2 tsp
- Bamboo shoot1 cup
- Snow pea1 cup
- Thai basil1 ½ cups
Instructions
- Heat the oil in a medium pan over medium-high heat.
- Add the chicken pieces and fry for 2 to 3 minutes, until lightly golden.
- Stir in the curry paste and cook for 1 minute.
- Add the chicken stock, coconut milk, palm sugar, fish sauce and kaffir lime leaves. Lower the heat and simmer gently for 10 minutes.
- Add the bamboo shoots and snow peas, stir well and cook for 3 more minutes.
- Finish with the lime juice and Thai basil, stir and serve hot.
Summarized from Cafe Delites's video. Watch it for the details.
More recipes with
LimeChicken thighCoconut milkSnow peaBamboo shoot
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