February 06, 2024
Thai Green Curry with Chicken
Ingredients
1 lb. boneless skinless chicken thighs
1 tbsp cornstarch or arrowroot flour
1 head of broccoli
1 carrot
½ onion
1 inch fresh ginger
3 garlic cloves
1 tsp chili flakes
4 oz. curry paste (Thai Kitchen is a great brand)
1 400 mL can full fat coconut milk
1.5 cups broth (vegetable or chicken)
Cooked rice
Fresh cilantro or basil for serving
1 tbsp cornstarch or arrowroot flour
1 head of broccoli
1 carrot
½ onion
1 inch fresh ginger
3 garlic cloves
1 tsp chili flakes
4 oz. curry paste (Thai Kitchen is a great brand)
1 400 mL can full fat coconut milk
1.5 cups broth (vegetable or chicken)
Cooked rice
Fresh cilantro or basil for serving
Directions
1. Trim and dice chicken into small 1 inch pieces.
2. Finely dice garlic and ginger, slice onion and carrots, and chop broccoli.
3. Place chicken in a bowl and toss with flour. Sprinkle with salt and pepper.
4. Heat a deep skillet over medium heat,. Add a splash of oil.
5. Add chicken; spread it apart and let it cook for 4 minutes undisturbed. Flip and continue cooking for another 3 minutes.
6. Remove chicken with liquid and set aside.
7. Deglaze the pan by adding a splash of water and gently scrub any bits that are stuck on the bottom with a silicone spatula. Add garlic, ginger and chili flakes; cook for 1 minute.
8. Add onion and continue to cook for 4 minutes.
9. Add curry paste and stir, cooking for another minute.
10. Add coconut milk, broth, chicken, and carrots. Simmer for 10 minutes.
11. Stir in broccoli and cook for another 2 minutes.
12. Serve over rice and top with fresh basil and/or cilantro.
2. Finely dice garlic and ginger, slice onion and carrots, and chop broccoli.
3. Place chicken in a bowl and toss with flour. Sprinkle with salt and pepper.
4. Heat a deep skillet over medium heat,. Add a splash of oil.
5. Add chicken; spread it apart and let it cook for 4 minutes undisturbed. Flip and continue cooking for another 3 minutes.
6. Remove chicken with liquid and set aside.
7. Deglaze the pan by adding a splash of water and gently scrub any bits that are stuck on the bottom with a silicone spatula. Add garlic, ginger and chili flakes; cook for 1 minute.
8. Add onion and continue to cook for 4 minutes.
9. Add curry paste and stir, cooking for another minute.
10. Add coconut milk, broth, chicken, and carrots. Simmer for 10 minutes.
11. Stir in broccoli and cook for another 2 minutes.
12. Serve over rice and top with fresh basil and/or cilantro.
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