Chicken and Vegetable Green Curry

Ingredients

• about 680 g Chicken breast
• 2 tbsp Green curry paste
• 1 can Coconut milk
• 1 can Bamboo shoots
• 1 large Bell peppers
• 1 medium Zucchini
• 0.25 cup Thai basil
• 1 tbsp Fish sauce
• 1 tsp Sugar
• 1 tbsp Vegetable oil
• 4 cups Steamed jasmine rice

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 680 g Chicken breast into bite-sized pieces, about 2.54 cm in size.
2. 2Heat 1 tbsp Vegetable oil in a large pot or wok over medium heat, which is approximately 175°C.
3. 3Add the 2 tbsp Green curry paste to the hot oil and cook, stirring constantly, for 1 to 2 minutes until it smells fragrant.
4. 4Add the cut chicken breast to the pot and cook, stirring occasionally, until it is browned on all sides, about 5 to 7 minutes.
5. 5Pour in the 1 can Coconut milk and bring the mixture to a gentle simmer, stirring to combine with the curry paste and chicken.
6. 6Add the 1 can Bamboo shoots (drained), the large Bell peppers (cut into 2.54 cm pieces), and the medium Zucchini (cut into 2.54 cm half-moons) to the pot. Cook for 5 to 7 minutes, or until the vegetables are tender but still have a slight crispness.
7. 7Stir in the 1 tbsp Fish sauce and the 1 tsp Sugar until fully combined.
8. 8Remove the pot from the heat and stir in the 0.25 cup Thai basil leaves until they are just wilted.
9. 9Serve the chicken and vegetable green curry hot over 4 cups of Steamed jasmine rice.

Related Guides