Tips for Experienced Cooks
To elevate your green chicken curry, consider making your own green curry paste from scratch. This will allow you to adjust the heat and flavor profile to your liking. Fresh ingredients like lemongrass, green chilies, ginger, and cilantro can make a significant difference in taste. Another tip is to balance the flavors by tasting and adjusting the seasoning as you go. The complexity of Thai cuisine comes from the harmony of sweet, salty, sour, and spicy elements, so don't be afraid to experiment. Lastly, try using full-fat coconut milk for a richer and creamier sauce.
Step 1: Marinate the Chicken
In a large bowl, whisk together the coconut milk, green curry paste, fish sauce, brown sugar, and lime juice. Add the chicken to the bowl and toss to coat. Let the chicken marinate for 10 minutes.
- 1 (13.5 oz) can coconut milk
- 2 tablespoons green curry paste
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar
- 2 tablespoons lime juice
- 1 lb boneless, skinless chicken breasts
Step 2: Cook the Chicken
In a large skillet, heat the olive oil over medium-high heat. Add the chicken and marinade to the skillet and cook for 5-7 minutes, or until the chicken is cooked through.
- 2 tablespoons olive oil
- Marinated chicken from step 1
Step 3: Add Vegetables
Add the sliced bell pepper and onion to the skillet and cook for an additional 2-3 minutes. Stir in the frozen peas and cook for another minute, or until the peas are heated through.
- 1 bell pepper, sliced
- 1 onion, sliced
- 1 cup frozen peas
Step 4: Toast the Coconut
In a separate pan, toast the shredded coconut over medium heat until golden brown.
- 1/2 cup shredded coconut
Step 5: Serve
Serve the chicken curry over a bed of cooked white rice and sprinkle with the toasted coconut and chopped cilantro.
- Cooked white rice
- Chopped cilantro
Meat, Eggs, & Dairy
- 1 pound chicken breast
Fresh Produce & Herbs
- 1 whole red bell pepper
- 1 small onion
- 1/4 cup cilantro
- 1 cup frozen peas
Pantry Items
- 1 can coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 2 cups white rice
- 1/2 cup shredded coconut
- 2 tablespoons olive oil
Seasonings & Spices
- 3 tablespoons green curry paste
- 1/4 teaspoon salt