Thai Green Chicken Curry

By Sugar Salt Magic · 40 min

Ingredients

Instructions

1. Heat the oil in a large skillet over medium heat. Add the chicken and onion and saute for 5 to 6 minutes until the chicken is sealed all over. It does not need to be cooked through yet.
2. Make a gap in the centre of the pan, add the green curry paste, grated ginger and minced garlic, and stir fry for 1 minute until fragrant.
3. Add the coconut milk, chicken stock, capsicum and green beans. Bring to a simmer and cook for 4 to 5 minutes until slightly thickened.
4. Add the fish sauce, sugar and a little lime juice, reserving half the lime for serving. Stir for 30 seconds and taste. Add more fish sauce for saltiness, more sugar to balance salt and tang, or more lime for extra tang.
5. Add the bean sprouts, if using, and cook for 1 more minute to soften. Stir in the baby spinach, if using, and remove from the heat.
6. Serve over rice with coriander leaves, sliced red chilli and lime wedges on the side.

Summarized from Sugar Salt Magic's video. Watch it for the details.