8ozboneless skinless chicken breastsyou can also use chicken thighs
1tablespoonpalm sugaror coconut sugar
5-6Kaffir Lime LeavesOPTIONAL
2dried red chiliesbroken (OPTIONAL)
2yellow chiliesbroken (OPTIONAL)
¼cupThai Basil leavesOPTIONAL
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Pour 2 cups of coconut milk in a skillet over medium heat. Simmer and let the coconut milk thicken for 2-3 minutes over medium-high heat. Keep aside the remaining coconut milk.
Add green curry paste and Sauté. Stir well until combined and simmer for an additional 2-minutes. If you find it sticking to the bottom of the pan, just de-glaze with some coconut milk.
Now add boneless skinless chicken breasts/thighs. Cook lightly for 2-3 minutes.
Now pour the remaining coconut milk. Add palm sugar, fish sauce, and Kaffir Lime Leaves. Stir lightly and simmer until the chicken cooks completely for at least 10-15 minutes on medium-low heat.
Serve with rice. Garnish with thai basil leaves, red and yellow chilies.
HINT - Adding Green Curry paste gets that light green color. But, keep in mind that too much of green curry paste can make it spicy. However, instead of adding too much green curry paste you can add Thai Basil Paste to balance the heat and still get that green color.
Green Curry Chicken
Amount Per Serving
Calories 312Calories from Fat 234
% Daily Value*
Saturated Fat 22g138%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Vitamin A 1199IU24%
Vitamin C 2mg2%
* Percent Daily Values are based on a 2000 calorie diet.
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Green Curry Chicken https://www.recipemagik.com/green-curry-chicken/