Courtney’s Family Thai Green Curry
At a Glance
- Prep
- 20 minutes
- Cook
- 20 minutes
- Servings
- about 6 servings
Categories
- Main Course
- Thai
- Easy
Dietary
- Egg-free
- Gluten-free
- Low-carb
- Nut-free
- Soy-free
Allergens
- Contains or may contain: Milk
- Crustacean Shellfish.
Servings & Nutrition
Original recipe serves 6. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
From the CFiander Family Collection: Vibrant Thai Green Curry: Sautéed chicken, crisp veggies, and aromatic herbs mingle in a velvety coconut broth.
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Ingredients
- 2 tablespoons of butter, or ghee
- 1 medium of onion, cut in 8 wedges
- 1 stalk of lemongrass, white bulb only
- 1 tablespoon of ginger, root, coarsely chopped
- 3 tablespoons of curry paste, Thai green (Mae Ploy brand)
- 3 cans of coconut, milk, unsweetened (two 13.5-ounce cans)
- 3/4 cup of broth, chicken
- 1 1/2 lbs of chicken, skinless, boneless breasts, cut in 1-inch strips
- salt, (sea salt) to taste
- basil, Fresh Thai basil (optional)
- coriander (cilantro), Fresh leaves (optional)
- lime wedges for garnish (optional)
Instructions
Sauté Place a large, deep skillet over medium heat and coat with the ghee/butter. Saute the onion and green peppers for 3 minutes to soften.
Add Split the piece of lemongrass down the middle and whack it with the flat side of a knife to open the flavor. Add the lemongrass, ginger and curry paste to the skillet and stir for 2 minutes.
Add and Simmer Pour in the coconut milk and chicken broth. Lay the chicken pieces in the mixture to poach; add a pinch of salt. Stir together and simmer over low heat for 10 to 15 minutes.
Serve Squeeze in the lime juice and shower with basil and cilantro; serve in dinner bowls with lime wedges and rice.
