Provided by á-8
Number Of Ingredients 14
Steps:
- 1. Carefully spoon off about 1 cup of the top layer of cream from one can of coconut milk -- this layer will be thick and possibly solid. Place the coconut cream and curry paste in a large Dutch oven and bring to a simmer over high heat, whisking to blend, about 2 minutes. Maintain this brisk simmer and whisk frequently until almost all of the liquid evaporates, 3 to 5 minutes. Reduce the heat to medium-high and whisk constantly until the cream separates into a puddle of colored oil and coconut solids, 3 to 8 minutes. (You should hear the curry paste starting to fry in the oil.) Continue cooking until the curry paste is very aromatic, 1 to 2 minutes. 2. Whisk in the remaining coconut milk, the fish sauce, and the brown sugar. Bring back to a brisk simmer and cook until the flavors meld and the sauce thickens, about 5 minutes. Season the chicken with salt and add it to the pot, stirring until the pieces are separated and evenly coated with the sauce, about 1 minute. Stir in the broccoli and mushrooms and bring back to a brisk simmer over medium heat. Cook until the vegetables are almost tender, about 5 minutes. Stir in the bell pepper and fresh chile, if using, and cook until the vegetables are crisp-tender, about 2 minutes. Off the heat, stir in the lime juice, basil, and mint. Serve immediately.
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riyan hassan
[email protected]This curry is amazing! The flavors are so well-balanced and the chicken is cooked perfectly. I will definitely be making this again.
Asmat Khan
[email protected]This is my go-to recipe for Thai green curry. It's easy to make and always turns out delicious. I love that I can add or remove ingredients to suit my taste.
Mudasir Sethar
[email protected]I wasn't a big fan of this recipe. The curry was too sweet for my taste and the vegetables were mushy.
Samukelo Mazibuko
[email protected]This green curry is so flavorful and satisfying. I love the combination of spices and the creamy coconut milk. It's a perfect meal for a cold night.
Stinson Adair
[email protected]I've made this recipe several times and it's always a hit with my friends and family. It's a great way to use up leftover chicken or vegetables.
Qmar Abbas
[email protected]This recipe is a keeper! It's easy to make and the results are always delicious. I love that I can adjust the spice level to suit my taste.
Andiswa Sabela
[email protected]The curry was good, but I found it to be a bit too spicy for my taste. Next time, I will use less green curry paste.
Hassan Imran
[email protected]This was my first time making Thai green curry, and it turned out great! I followed the recipe exactly and it was delicious. I will definitely be making this again.
Carrie Pahl
[email protected]I love the combination of flavors in this curry. The green curry paste gives it a nice kick, and the coconut milk mellows it out. I also appreciate that this recipe is relatively easy to make.
Melissa
[email protected]This recipe is a great starting point for a Thai green curry. I made a few adjustments to suit my taste, but overall it was a delicious and satisfying meal.
Micaël Rivest
[email protected]I was really excited to try this recipe, but I was disappointed with the results. The curry was bland and the vegetables were overcooked.
S I Jewel
[email protected]This green curry is amazing! The flavors are so complex and well-balanced. I highly recommend it.
Justin Creech
[email protected]I love this recipe! It's so easy to follow and the results are always delicious. I've made it several times and it's always a crowd-pleaser.
Liibaan Tiktok
[email protected]This Thai green curry was a hit with my family! The flavors were bold and authentic, and the chicken, broccoli, and mushrooms were cooked perfectly. I will definitely be making this dish again.