Green Thai Chicken Curry
Entree, Main Course
2-4 tbsp extra virgin olive oil
½ yellow onion, diced
1 tbsp garlic, minced
1 tbsp ginger, minced
1 tbsp lemongrass
1 3½ ounce jar Thai green curry paste, or a little less for less spice
8 oz shitake mushrooms, sliced
4 boneless, skinless chicken thighs, sliced into 1” chunks
½ cup chicken stock
1 13oz can coconut milk
1 tsp kosher salt
½ tsp black pepper
1 tsp sugar
1 tsp fish sauce
½ lime, juiced
2 baby bok choy, chopped
Thai basil, cilantro, thinly sliced Fresno chiles for garnish
ProBond 3.5qt Essential Pan with TITUM Nonstick
Products to Use:
Add extra virgin olive oil to a sauté pan with deep sides or Hestan Essential pan over medium heat.
Add onion, garlic, ginger, and lemongrass to the pan, cook for 5 minutes until fragrant and onions begin to soften.
Add the Thai green curry paste and stir to combine. Add the mushrooms and cook for another few minutes until softened.
Add sliced chicken, stir to combine. Then add the chicken stock and deglaze any bits on the bottom of the pan. Bring to a boil and reduce to a simmer for 10 minutes.
Add coconut milk, salt, pepper, sugar, fish sauce, a squeeze of lime juice and baby bok choy, stir to combine. Cook for an additional 5 minutes. Taste for seasoning, add more salt and pepper if necessary.
Garnish with thai basil, cilantro, lime and sliced fresno chiles (optional). Serve with steamed rice.