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Thai Green Chicken Curry

Updated February 23, 2016
(1 Votes)

0 Comments

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.

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

4 servings

Preparation Time10 min

Preparation Time - Text10 mins

Cooking Time10 min

Cooking Time - Text10

Cooking Methodstir-frying

CostModerate

Easy

Total Timeunder 30 minutes

Make Ahead RecipeYes

One Pot MealYes

OccasionCasual Dinner Party

Recipe Coursemain course

Mealdinner, lunch

Taste and Texturecreamy, hot & spicy, savory, umami

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

Instructions

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.

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.

Serve hot, garnished with the cilantro and remaining scallions.

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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.

Quick and easy, and truly delicious.

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.

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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