Perfectly simple Thai green chicken curry

Sundays are perfect for warm & comforting dishes whether it be pasta, soup, chili or curry. When I lived in Australia, we used to eat SO much Thai food it was actually strange. The Thai food in Australia was by far the best–and I even went to Thailand (that can’t be right but it is how I feel). So today I’ve decided to share this amazing Thai Green Curry recipe from Bon Appetit.

Thai green curry has always been my favourite of all the curry dishes out there. I just love the balance of sweet and spicy.  To start, heat some vegetable oil in a large pan then add sliced shallots and green curry paste (you can get this down the Asian foods aisle in your local grocery store. SAMSUNG CSC Processed with VSCOcam with c8 presetThen, add coconut milk and fish sauce. This recipe called for unsweetened coconut milk but after eating, I feel like maybe I should have gone with sweetened? Add strips of red peppers as well.SAMSUNG CSC Processed with VSCOcam with c8 presetThen add chicken breasts, cut into thin strips for easy cooking.SAMSUNG CSC Processed with VSCOcam with c8 presetCook until the chicken is just cooked through then stir in the chopped basil and lime juice. I went a little crazy and put the juice of almost a WHOLE lime in there and it was too tart–so don’t do that–just put the 2 tablespoons the recipe calls for. I went a little rogue and it backfired. I hate it when that happens!SAMSUNG CSC Processed with VSCOcam with c8 presetYou should have been cooking rice this whole time too by the way. So when that’s done, just pour over the sauce onto the fluffy rice, garnish with some fresh basil and chow down.SAMSUNG CSC Processed with VSCOcam with c8 presetI can’t wait to try this again, with SWEETENED coconut milk and LESS lime. But all in all, this was a very easy, simple curry recipe that has room for your own twists.

To find this Thai Green Chicken Curry recipe from Bon Appetit click here.


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