A rich and aromatic curry featuring chicken, coconut cream, and fresh basil, perfect for serving with rice or noodles.
Yield: 4
Materials
Main Ingredients
- 1 tbsp fish sauce
- 750 g chicken thighs or breast, diced
- 2 tbsp oil
- 2 pieces dried galanga or fresh ginger
- 680 ml coconut cream/milk 2 x 340ml cans
- 60 ml fresh basil leaves, chopped 1/4 cup
- 2 tbsp green curry paste
Instructions
Instructions
- Cut chicken into diced bite-sized pieces.
- Heat oil in a large saucepan, add 2 tbsp 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 galanga (or ginger) pieces before serving.
- Serve with rice or noodles.
Notes
To add vegetables, sauté with chicken. Carrot, sweet potato, potato, pumpkin. Make sure pieces are small so they cook through in the 30 minutes of simmering. If adding capsicum or snow peas, add in the last 2 minutes of simmering so they retain their crispness.
A rich and aromatic curry featuring chicken, coconut cream, and fresh basil, perfect for serving with rice or noodles.
Notes: To add vegetables, sauté with chicken. Carrot, sweet potato, potato, pumpkin. Make sure pieces are small so they cook through in the 30 minutes of simmering. If adding capsicum or snow peas, add in the last 2 minutes of simmering so they retain their crispness.