A rich and aromatic curry featuring chicken, coconut cream, and fresh basil, seasoned with green curry paste and fish sauce.
Yield: 4
Materials
Main Ingredients
- 750 g chicken thighs or breast, diced
- 2 tbsp oil
- 2 tbsp green curry paste
- 2 x 340ml cans coconut cream/milk
- 1/4 cup fresh basil leaves, chopped
- 1 tbsp fish sauce
Spices and Aromatics
- 2 cm pieces dried galanga or fresh ginger or 2 cm fresh ginger
Instructions
Instructions
- Cut chicken into diced bite-sized pieces.
- Heat oil in a large saucepan, add green curry paste, and stir over heat for 1 minute.
- Add chicken to the pan, stir over medium heat for 3 minutes, until chicken is well coated in curry paste and lightly sealed (golden) on all sides.
- Add galanga (or ginger), stir in coconut milk. Bring to a boil, then reduce heat and simmer uncovered for about 30 minutes, or until the mixture is thick.
- Stir in fish sauce and basil, mix well.
- Remove from heat and discard any large pieces of galanga or ginger if used.
Notes
Adjust the amount of green curry paste and fish sauce to taste. Serve with steamed rice or rice noodles.
A rich and aromatic curry featuring chicken, coconut cream, and fresh basil, seasoned with green curry paste and fish sauce.
Notes: Adjust the amount of green curry paste and fish sauce to taste. Serve with steamed rice or rice noodles.