| Stir Fried Green Curry Chicken
Thai
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| This is authentic, fried Thai curry. The recipe was adapted from Gai Pad Khiaowan as presented by ImportFood.com. I love this site and buy many of my Thai ingredients from them as explained in notes below. Their recipes are authentic, but are often way too hot even for me, a chile-loving American, so I adapt the recipes to my own sensibilities. This is a dry curry, meaning it is not swimming in sauce. If you find it a bit too spicy, you can pass a pitcher of coconut milk at the table. Dribble a bit on your rice or chicken, and it will help to cool the spices and will taste fantastic! |
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| Ingredients |
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1 teaspoon coconut oil
1 red bell pepper, sliced lengthwise into quarter inch strips
2 cups thinly sliced chicken breast (approximately 1.25 pounds)
1 small red Thai chile pepper, whole
4 tablespoons coconut milk
2 tablespoons green curry paste
2 tablespoons palm sugar (you can use white sugar instead)
2 tablespoons fish sauce
1/2 cup Thai or sweet basil leaves, torn or roughly chopped
Topping (optional, but highly recommended):
1 teaspoon coconut oil
1/2 cup whole Thai or sweet basil leaves
1 tablespoon sweet chile sauce
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Steps
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| 1 | Heat wok or frying pan over high heat. Add 1 teaspoon coconut oil, then add red bell pepper. Stir fry just until skins start to blister. Remove to plate. |
| | 2 | Add the coconut milk to pan along with the curry paste. Stir briskly until it becomes aromatic. |
| | 3 | Add the chicken and Thai chile and stir fry until the edges of the chicken are just beginning to cook. Add the sugar and fish sauce, and continue to stir fry until the chicken is almost cooked through. Add the chopped basil and stir briefly. Stir in cooked bell peppers, then transfer to a serving platter. |
| | 4 | Make topping: toss the whole basil leaves with the chile sauce. Add 1 teaspoon coconut oil to pan, then spread out basil leaves on oil and fry until crispy. Remove to cutting board, coarsely chop, then use to garnish chicken. |
| | 5 | Serve with jasmine rice. |
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| Yield |
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original recipe yield: 4 servings
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| Notes
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The ingredients I use are:
Coconut Oil - Nutiva Organic Extra Virgin
Coconut Milk - Mae Ploy or Chaokoh brands
Green Curry Paste - Nguan Soon Hand Brand or Mae Ploy (Thai Kitchen is OK)
Chile Sauce - Pantainorasingh (Trader Joe's is also good, but sweeter)
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