green curry

The least 'liked' curry from Thailand, but no less delicious!

Thailand

Main course
4 persons
45
Spicy

The least 'liked' curry from Thailand, but no less delicious! Unheard of, we all know this curry. But this curry is less often chosen than the red or panaeng curry. Too bad, this curry is just as tasty as the other curries. The green curry is even spicier than the red one, but with this recipe you can very simply make it less spicy or spicier if you like that!

Ingredients

- 500 g Jasmine Rice (Fragrant Rice)

- 1 can Coconut Milk (14% Fat)

- 2 tablespoons Rice Oil

- 1 packet Green Curry Paste

- 1 tablespoon Gula Djawa Palm Sugar

- 1 can Bamboo Shoots (Slices)

- 15 ml Fish Sauce

- to taste Dried Lime Leaves

400 g Chicken breast, cut into pieces

200 ml Water

2 red Peppers, cut into thick strips

Preparation method for green curry

wash and cook the rice.
Heat a saucepan over medium heat and add the oil. Fry the green curry paste until aromatic, add the chicken and stir to combine well with the curry paste. Add coconut milk and water and bring to the boil briefly.
Add bamboo shoots, kaffir lime leaves and red chili peppers. Turn down the heat and simmer covered for 10 minutes so that the curry thickens slightly.
Add the fish sauce and sugar. Stir and simmer for another minute.