Pollo y verduras al curry verde tailandés

Name: Thai Green Curry Chicken & Vegetables
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Asian Inspired
Ingredients: 6 boneless, skinless chicken thighs, cubed; 400 g/14oz coconut milk, full fat; 4 green Thai chilies, sliced down the middle; 1” piece of ginger, peeled and sliced in half; 2 tablespoons avocado oil; 6 tablespoons Thai Green Curry Paste (Maesri best); 2 garlic cloves , minced; 2 teaspoons fresh ginger, finely grated; 1 cup (250ml) chicken or vegetable broth, low sodium; 400 g/14oz coconut milk, full fat; 2 teaspoons fish sauce; 1 tablespoon brown sugar; 6-8 lime leaves; 2 small bell peppers, any colour, cut into bite size pieces; One large carrot, thinly sliced on the diagonal; 4 Baby Bok choy, halved lengthwise; 4 pieces of broccoli, “two-bite” size; 16 snow peas, trimmed; 8 Thai basil leaves; 1/2 cup bamboo shoots (canned in water, or jarred in chili oil), drained well; Juice of 1 lime; Thai basil (or cilantro); Radishes, thinly sliced; Orange slice, circle, sliced in half, optional; Green or red chillies slices, optional; Jasmine rice; ProBond 3.5 Qt Titum Nonstick Saute Pan

Thai Green Curry Chicken & Vegetables

Courtesy of Zimmysnook

Rated 4.3 stars by 4 users

Cuisine

Asian Inspired

Servings

Prep Time

15 minutes

Cook Time

25 minutes

Thai green curry paste, ginger, garlic, coconut milk, chicken stock, lime leaves, sweet peppers, bok choy, carrots, broccoli, basil leaves, bamboo shoots, lime juice. Served with Thai Jasmine rice, orange, and radish slices.

The chicken was marinated overnight with coconut milk, ginger, and Thai chilies.

Perfect comfort food on a cold winter’s night.

Ingredients

Chicken Marinade

6 boneless, skinless chicken thighs, cubed
400 g/14oz coconut milk, full fat
4 green Thai chilies, sliced down the middle
1” piece of ginger, peeled and sliced in half

Curry

2 tablespoons avocado oil
6 tablespoons Thai Green Curry Paste (Maesri best)
2 garlic cloves , minced
2 teaspoons fresh ginger, finely grated
1 cup (250ml) chicken or vegetable broth, low sodium
400 g/14oz coconut milk, full fat
2 teaspoons fish sauce
1 tablespoon brown sugar
6-8 lime leaves
2 small bell peppers, any colour, cut into bite size pieces
One large carrot, thinly sliced on the diagonal
4 Baby Bok choy, halved lengthwise
4 pieces of broccoli, “two-bite” size
16 snow peas, trimmed
8 Thai basil leaves
1/2 cup bamboo shoots (canned in water, or jarred in chili oil), drained well
Juice of 1 lime

For Serving

Thai basil (or cilantro)
Radishes, thinly sliced
Orange slice, circle, sliced in half, optional
Green or red chillies slices, optional
Jasmine rice

Directions

Marinate the Chicken

Place chicken, coconut milk, ginger and Thai chilies in a resealable bag and refrigerate for 4 to 24 hours. Remove chicken from the refrigerator 30 minutes before cooking.

Prepare the Sauce

Heat oil in a heavy 3.5-Qt Sauté Pan over medium high heat.
Add curry paste, garlic, ginger and cook for 3 to 4 minutes, stirring often.
Add chicken broth and coconut milk, stir to combine well and dissolve paste.
Add fish sauce, sugar, and lime leaves. Stir to combine then bring to a simmer (light bubbles around the outside of the pan).
Remove chicken pieces and Thai chilies from the marinade and add to the pan. Stir to combine, then lower heat to medium so it is barely bubbling. Cook for 6 minutes. Discard excess marinade including ginger pieces.
Add Bok choy, carrots, peppers, broccoli and cook for 4 minutes.
Taste sauce and adjust seasoning if required (fish sauce or sugar).
Add snow peas, bamboo shoots and cook for 2 minutes until peas are slightly softened.
Stir in basil and lime juice.