How to make Green Chicken Curry

Thai green curry has been a very famous dish among the Thais and foreigners. Every time you have a chance to visit Thai Restaurants, in Thailand or overseas, you may see this typical dish on the menu as the recommendation. It is not difficult for prepare this dish. It takes sometime to get used to the ingredients and the way to make it. This recipe may help you to find it easier to cook at home. My experience as a Thai living abroad helps me a lot to understand what foreigners may think when they want to make the curry. Let's try and see. You don't have to be Thai to make this food. Anyone can cook!

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• 2 cups or 1 14-oz. can coconut milk
• 1-2 tbsp. green curry paste
• 2 lbs. chicken, cut into bite-size strips about 2 x 1 x 1/4 in.
• 1 cup of green peppers cut into bite-size chunks
• 1 cup of carrots cut into bite-size chunks
• ½ tbsp salt
• 1 tbsp sugar
• 1 tbsp cooking oil
• 1/2 to 1 cup fresh Thai sweet basil leaves (optional)
• 1-2 fresh red spur chilies, sliced diagonally (optional)

1. 1. Sauté the green curry paste in oil over medium heat until fragrant, reduce the heat, gradually add the coconut milk a little at a time, stir until a film of green oil surfaces.
2. 2. Add the chicken; continue cooking for 3-5 minutes until fragrant and the chicken is cooked through.
3. 3. Season with sugar and salt. When the mixture returns to the boil add the green peppers and carrots. Cook until they are done, sprinkle sweet basil leaves then turn off the heat.
4. 4. Arrange on a serving dish and garnish with sweet basil leaves and red chilies before serving.

Tips & Warnings

• Tips: Be careful while boiling the coconut milk. Use the medium heat because it can get burned.