How to Make Green Curry Thai Chicken

Thai Curry Chicken

Add the bamboo shoots, kaffir lime leaves, and red chilies.

Recipe Summary Thai Curry Chicken

This stir-fry dish is both spicy and aromatic. Add more curry paste if you dare. Substitute shrimp or scallops for a change.

Ingredients | Green Curry Thai Chicken

1 (8 ounce) package rice noodles

boiling water to cover

1 tablespoon peanut oil

1 onion, chopped

1 zucchini, diced

½ cup sliced mushrooms

1 pound skinless, boneless chicken breast meat - cubed

3 tablespoons fish sauce

1 teaspoon green curry paste

2 tablespoons white sugar

½ (10 ounce) can coconut milk

2 tablespoons chopped cilantro

Directions

Place the rice noodles in a bowl. Pour the boiling water over the noodles; set aside.

Heat the oil in a large wok or skillet over medium-high heat. Cook and stir the onion, zucchini, and mushrooms until softened; remove from skillet, reserving the oil, and set aside.

Reheat the remaining oil in the skillet. Cook and stir the chicken in the hot oil until no longer pink, about 5 minutes. Return the vegetable mixture to the skillet and add the fish sauce, curry paste, and sugar; stir to coat the chicken and vegetables with sauce.

Drain the rice noodles and add to the mixture. Pour the coconut milk into the skillet and stir to combine. Sprinkle with cilantro to serve.

Info | Green Curry Thai Chicken

prep: 20 mins cook: 15 mins total: 35 mins Servings: 4 Yield: 4 servings

TAG : Thai Curry Chicken

World Cuisine Recipes, Asian, Thai,

Images of Green Curry Thai Chicken

Green Curry Thai Chicken / Then add the dried thai herbs & chilli (leave the chillies out if you want a mild curry or chop them up if you want a spicier curry).