Thai Green Curry Chicken
- 1 cup coconut cream
- 1 4-oz. can green curry paste (I use Maesri brand)
- 1-1/4 pounds boneless, skinless chicken thighs, sliced thin or cut into bite-sized pieces
- 1/2 cup water
- 6 kaffir lime leaves, torn by hand
- 2 tablespoons palm sugar
- 1/4 cup fish sauce
- 1 14-oz. can full fat coconut milk
- 1 small green zucchini, chopped
- 1 bell pepper, cored and chopped (I like to use half red, half green)
- 1 cup bamboo strips
- Leaves from 1 bunch Thai basil
Heat the coconut cream in a large pot over medium heat for about 2 minutes, until it releases its natural oil. Stir in the curry paste until fragrant.
Add chicken, water, lime leaves, sugar, fish sauce, and coconut milk and stir. Reduce heat to low, cover and let simmer for 15 minutes.
Add zucchini, bell pepper, and bamboo strips. Cover and let simmer for another 5 minutes or until vegetables are tender. Turn off heat and stir in basil until wilted.
Serve immediately over white or brown jasmine rice.
A flawless rendition of one of my favorite dishes from one of my favorite Thai spots in California. I finally nailed it.
It’s still blowing my mind how easy it is to do Thai food the right way at home now that I have proper Asian market ingredients – in this case, a good curry paste, coconut cream, lime leaves, and palm sugar. Worlds better than my previous green curry recipe, the blog post of which has now been trashed. There is simply no comparison to this version: a spicy, creamy, delicious curry done right. So happy!