This is a fantastic yet simple green chicken curry recipe for those pushed for time. What simplifies this recipe is the use of the Thai green curry paste (which can be found in most markets in the International isle). It is a wonderful Asian curry that requires little effort and full of healthy, fresh ingredients. You can’t go wrong with this dish.
For those curious about curries, here is a quick rundown…green curry is usually as hot as red curry, however, it has a sweetness that typically isn’t found in red curry. Unlike red curry, which consist of red chilies, the main ingredients in green curry are coconut milk, green curry paste, fish sauce, and Thai basil. Yellow curry is a bit milder than both green and red curry. The use of turmeric gives it its distinct flavor and color.
If Thai basil can’t be found, substitute it with the regular basil found in most markets.
1 tbs vegetable oil
1 small yellow onion, thinly sliced
2 bell peppers, orange, red, or yellow, thinly sliced and cut into thirds
1 jalapeno, sliced into rounds
6 tbs green curry paste
2 15 oz cans light coconut milk
1 lb chicken breast, pounded and cut into 1 inch pieces
3 tbs sugar
1 tsp red chili flakes
¼ c fish sauce
2 small cans bamboo shoots
¼ c fresh Thai basil
freshly cilantro, coarsely chopped, for garnish
In a large sauce pan, heat the oil and add the onions, bell peppers, and jalapeno. Sauté for 2-3 minutes, until they begin to soften. Add the green curry paste and stir to release the aromas, about 30 seconds. Then add the coconut milk and bring to a simmer while stirring to dissolve the curry paste. Add the chicken and continue to cook, stirring occasionally, until the chicken has cooked through, 10-15 minutes. When the chicken is nearly finished, add the sugar, red chili flakes, fish sauce, bamboo shoots, and basil. Continue to simmer for a few more minutes, until the bamboo shoots are tender. At this time, taste the curry and decide if more curry pasted is desired. For those who like it hot and spicy, you may want more. If adding curry paste, let it simmer a little longer so the additional paste dissolves.
Remove from heat. With a ladle, pour the curry into individual bowl and garnish with fresh cilantro and lime wedges. Serve immediately.