Thanks to readily available green curry paste, a home-cooked version of your favorite restaurant Thai green curry is 100% doable.
Ingredients
3-4cupscooked rice
213.5-oz. canscoconut cream
2-3Tablespoonsgreen curry paste*
1lb.uncooked boneless skinless chicken thighs, cut into bite sized pieces
1Tablespoonfish sauce
1Tablespoonsugar
2lime leaves, torn in half
1red bell pepper, thinly sliced
1green bell pepper, thinly sliced
½cuploosely packed thai basil leaves plus more for garnish
Instructions
In a large dutch oven, warm the coconut cream and curry paste over medium heat. When the mixture reaches a gentle simmer, add the chicken, fish sauce, sugar, lime leaves, and continue to cook over medium heat for 5 minutes, stirring occasionally.
Add the red and green bell peppers, and cook for an additional 3-5 minutes, until the chicken is cooked through and peppers have softened slightly. Taste and add salt if needed. Remove from heat and discard lime leaves. Tear the thai basil leaves in half by hand and stir all but a few into the curry. Garnish with remaining leaves and serve the curry hot with rice.
Notes
*Each brand of green curry will vary in depth of flavor and spiciness. Start with 2 Tablespoons and add one or even two more as desired.- Lime leaves and thai basil can be difficult to find at generic grocery stores. They are easily found at Asian grocery stores, or in a pinch you can make this recipe without them.- You may substitute the chicken thighs with any other protein of your choice including chicken breast, tofu, steak, or shrimp.