Tonight we are heading off to Thailand again with an easy curry dish. This dish uses green curry paste, coconut milk, fish sauce, cilantro, lime, ginger; all the flavors of Thai cuisine. This dish can be hot so use less curry paste if you don’t like it so spicy. I got this recipe from A Taste of Thai You can also use red curry paste as well…it will just be a bit spicier. My family really loved this as did I and I will be making it again. I just really love Thai food. I served it over Jasmine rice.
Green Curry Chicken with Ginger
Serves 4
Ingredients
1 1/2 lbs boneless, skinless chicken breasts2 tablespoons lime juice2 tablespoons Fish Sauce, or salt to taste1 tablespoon brown sugar1 tablespoon Green Curry Paste1-13.5 oz can Coconut Milk or Lite Coconut Milk
1 red onion sliced
1 red pepper, cored and sliced
1/4 cup cilantro or basil
2 tbsp. peeled thinly sliced ginger
Directions
If serving with rice, start rice to cook while preparing rest of meal.
Slice chicken into thin strips, cutting against the grain so it will remain tender. Set aside.
In a small bowl , mix together the lime juice, fish sauce and brown sugar. Set aside.
In skillet over medium high heat, add Curry Paste with 1/2 can of the Coconut Milk. Stir frequently, until Curry Paste is dissolved and mixture is bubbling.
Add the rest of the Coconut Milk, onions and bell pepper. Bring to a boil, then simmer for 2 minutes.
Add the lime juice mixture and sliced chicken. Bring to a boil, then reduce heat to medium and simmer for 5 minutes, stirring occasionally.
In a small bowl , mix together the lime juice, fish sauce and brown sugar. Set aside.
In skillet over medium high heat, add Curry Paste with 1/2 can of the Coconut Milk. Stir frequently, until Curry Paste is dissolved and mixture is bubbling.
Add the rest of the Coconut Milk, onions and bell pepper. Bring to a boil, then simmer for 2 minutes.
Add the lime juice mixture and sliced chicken. Bring to a boil, then reduce heat to medium and simmer for 5 minutes, stirring occasionally.
Add the cilantro and ginger. Stir and cook 1 to 2 minutes more or until the chicken is cooked.
Serve over Jasmine Rice.
Serve over Jasmine Rice.
eel
Very vibrant and tempting platter Sandi!
I love the idea that this Thai curry dish can be spicy. This would rock my world and I love it.
one of our favorite thai dish..sometime i aslo do the same with redcurry paste..
the green curry chicken with ginger looks so delicious..yummy
I love any dish with coconut milk. This curry looks wonderful.
I love curry dishes like this – so simple and delicious!
Love all the flavors use in this dish!!!! I love coconut milk…Delicious meal!