Thai food is probably one of my favorite cuisines. I love all the flavors and spiciness to the recipes. Even though I don’t like foods very hot, Thai curries can be made to any degree of heat that you want. Since the recipes call for curry paste, you can add in as little or as much as you like. For those of you who are new to curries and Thai food, you will notice that fish sauce is an essential ingredient in Thai cuisine. I have to admit that if you smell fish sauce right out of the bottle, it smells really bad, but when used in the recipes, it gives the food such an amazing flavor. You really cannot have Thai or even Vietnamese food without it. So please don’t be turned off by the smell because I promise you that your food will not taste like fish sauce!
Serve this over rice for a perfect meal! To see how I made my Easy Green Chicken Curry with Ginger, keep on reading!
|Easy Green Chicken Curry with Ginger|| |
- 2 lbs. boneless skinless chicken breasts, cut into thin strips
- 2 tbsp. brown sugar
- 1-2 tbsp. fish sauce
- Juice of 1 lime
- 1-2 tbsps. green curry paste, or to taste
- 1 (13.5 oz) can of Lite Coconut Milk (not the sweetened type)
- ½ small red onion, sliced
- 1 large green or mixed color pepper, sliced
- 2 tbsp. fresh ginger, chopped
- 2 tbsp. Thai basil, chopped (or regular if you don’t have Thai)
- In a large glass measuring cup combine the fish sauce, brown sugar and lime juice. Mix well and set aside.
- To a large non stick wok or dutch oven over medium heat, add in the curry paste and half of the coconut milk. Mix well until the mixture is bubbly. Add in the remaining coconut milk, peppers and onions and stir to combine. Bring mixture to a boil and once boiling reduce heat to a simmer and continue to simmer for about 2 minutes.
- Add in the fish sauce mixture and the chicken. Toss to coat. Bring to a boil and then turn the heat down to low and cook until the chicken is cooked and no longer pink. About 5-7 minutes. Stirring often.
- Add in the ginger and basil. Mix well and cook for another minute or two. Serve over rice. Enjoy!