Mangu

green-curry

Next Dish: Koshari

Green curry is a variety of curry in Thai cuisine, made from green curry paste, coconut milk, meat, and various vegetables. The dish gets its distinctive color from the green chillies used in the paste, which also gives it a sharp, slightly sweet flavor. Other ingredients in the paste may include lemongrass, shrimp paste, garlic, and kaffir lime peel. Green curry is typically served with rice or rice noodles.

green curry paste

fish sauce

garlic

vegetable oil

chicken broth

coconut milk

vegetables

brown sugar

basil

chicken breast

cooked rice

onion

Recipe

Ingredients:

  • 2 tablespoons green curry paste

  • 1 can coconut milk

  • 1 cup chicken broth

  • 1 cup diced chicken breast

  • 1 cup chopped vegetables (bell peppers, zucchini, carrots, etc.)

  • 1 tablespoon fish sauce

  • 1 tablespoon brown sugar

  • 1 tablespoon vegetable oil

  • 2 cloves garlic, minced

  • 1 onion, chopped

  • Fresh basil leaves for garnish

  • Cooked rice for serving


Instructions:

  1. Heat the vegetable oil in a large pot over medium heat. Add the green curry paste and minced garlic, stir for a few minutes until they begin to sizzle and become fragrant.

  2. Add the chopped onion to the pot and sauté until the onion is translucent.

  3. Add the diced chicken to the pot and cook until it is no longer pink.

  4. Pour in the coconut milk, chicken broth, fish sauce, and brown sugar. Stir well to combine all the ingredients.

  5. Add the chopped vegetables to the pot and bring the mixture to a simmer. Reduce the heat to low and let it cook for about 20 minutes, until the vegetables are tender.

  6. Serve the green curry over cooked rice, garnished with fresh basil leaves.