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stir-frying Thai
Thai Green Chicken Curry

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Comments: 4
 

Recipe

Use Thai curry paste, available at Asian markets and many supermarkets, to make this quick and flavorful dish. Good with a bowl of long-grain rice or plain noodles.

Yield: 4 servings
Prep time: 10 Mins
Cooking time: 10 Mins

Ingredients

  • 1 tbsp vegetable oil
  • 4 skinless boneless chicken breasts, about 5 oz (140g) each, cut into bite-sized pieces
  • 4 tsp Thai green or red curry paste (or more for a spicier sauce)
  • 14 fl oz (400ml) can coconut milk
  • 2 tbsp soy sauce
  • 4 large white button mushrooms, wiped and chopped
  • 6 scallions, trimmed, green part only, cut into ¼ in (5mm) slices
  • Salt and freshly ground black pepper
  • Chopped cilantro, to garnish

Directions

1. Heat the oil in a large frying pan over medium heat. Add the chicken and stir-fry for 2 minutes, or until browned. Stir in the curry paste.

2. Add the coconut milk and soy sauce, and bring to a boil, stirring often. Reduce the heat, and stir in the mushrooms, and most of the scallions. Simmer for about 8 minutes, or until the chicken is tender, and the juices run clear when pierced with the point of a knife. Add salt and pepper to taste.

3. Serve hot, garnished with the cilantro and remaining scallions.

Notes

Prepare ahead: This dish can be cooked in advance and reheated.


© 2008 Dorling Kindersley

Note from Cookstr's Editors

Nutritional information is based on 1/8 teaspoon added salt per serving.

 

Nutritional Information

Nutrients per serving (% daily value)

415kcal (21%)
56mg (6%)
10mg (17%)
31mcg RAE (1%)
947mg
99mg
34g
2g
1g
8g
90mg (30%)
1206mg (50%)
20g (100%)
29g (44%)
5mg (27%)
 

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  • gustus

    06.07.13 Flag comment

    Sorry, but I have to agree with A64ridey's review. Bland and disappointing, even with the amount of curry increased from what the recipe calls for.

  • Rasmus_2

    01.12.13 Flag comment

    Quick and easy, and truly delicious.

  • etoin

    09.20.12 Flag comment

    I make essentially this same recipe which I developed as a spinoff of a wings in crockpot version.

    I use fish sauce rather than soy and regular onion chopped. Probably a bit more curry paste.

    I love it.

  • adrienne ridey

    12.28.11 Flag comment

    Very simple and easy, unfortunately the result was without merit: no complexity, little flavor (if I had not significantly increased the curry paste, I might not have realized I was eating anything but the rice I served and a mystery chunky sauce). A waste of chicken, curry paste and coconut milk.

 

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