Thai Green Chicken Curry
Recipe for Green Chicken Curry from Thailand
This dish is very easy and quick to prepare, and is incredibly delicious. For an authentic taste experience, make sure you really use the Thai basil and the Kaffir lemon leaves. The ingredients are available at the Asia shop.
Ingredients for 4 persons
500 g chicken breast fillet
½ red bell pepper
1 Thai or Birdeye chili
3 Kaffir lemon leaves
50 Thai basil leaves (Bai Horapha)
1 can (400 ml) unsweetened coconut milk
2 tbsp green curry paste
2 tbsp fish sauce
3 tbsp raw cane sugar
Cut chicken breast into thin pieces. Remove stem and core from the bell pepper and cut into fine strips. Wash the lemon leaves, pat dry and cut into thin strips. Wash basil leaves and drain. Remove the stem and the seeds from the chilli and chop it very finely.
From the thicker layer of coconut milk, remove 1 tbsp and set aside. Put the rest in a cooking pot and bring to a boil. Stir in the chilli and the curry paste and let it simmer for about 1 minute at low heat.
Then add the chicken breast strips, fish sauce, cane sugar and half of the lemon leaves, cover the pan and simmer for 5 minutes.
Then stir the basil leaves (do not boil). Garnish with peppers, lemon leaf strips and thick coconut milk and serve with Thai rice or rice noodles.
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