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Thai Green Curry with Chicken - Recipe

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Serves::
4
Cooking Time::
20 minutes
Cuisine::
Thai
Special Diets::
Gluten Free, Dairy Free
Print Recipe::
To print or download recipe name, ingredients and cooking method
  • 500 g boneless chicken thighs or breasts (cut into chunks) (substitute with firm or fried puff tofu for vegan)
  • 3 small Thai eggplants, cubed
  • 1 cup canned bamboo shoots, drained
  • ½ medium size red capsicum, julienned
  • 2-3 shallots or 2 small onions, finely chopped or pureed
  • 4 cloves garlic, minced
  • 1 tablespoon Spice Zen’s Thai Green Curry Spice Blend (reduce the amount toadjust heat level as this blend is very hot)
  • 400 ml coconut cream (optional mix of coconut cream and coconut milk)
  • 1 cup of water
  • 1 tablespoon fish sauce (omit for vegan option)
  • 1 tablespoon coconut sugar
  • 2 tablespoon Sunflower or Peanut oil
  • 1 teaspoon salt (adjust to taste)
  • Small handful of Thai basil or coriander
  • 1 red or green chilli, sliced diagonally to garnish

 

 

  1. Heat a heavy base pan over medium heat with 2 tablespoon oil. Add the pureed shallots and minced garlic and sauté for 2 minutes. Add 1 tablespoon Spice Zen Thai Green Curry Spice Blend and sauté. Your Thai green curry paste is ready!
  2. Add the chicken pieces and bamboo shoots to the paste and mix well in the pot. Add 1 cup of water and simmer for about 10 minutes or till the chicken is cooked through.
  3. Add in coconut cream and let it simmer gently for 2-3 minutes. Add salt, sugar and fish sauce. Adjust salt to taste. Stir in cubed eggplant and capsicum and simmer for another 3-4 minutes. Toss in the Thai Basil and Thai Green curry is ready!
  4. Serve hot with Jasmine rice.

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  • 500 g boneless chicken thighs or breasts (cut into chunks) (substitute with firm or fried puff tofu for vegan)
  • 3 small Thai eggplants, cubed
  • 1 cup canned bamboo shoots, drained
  • ½ medium size red capsicum, julienned
  • 2-3 shallots or 2 small onions, finely chopped or pureed
  • 4 cloves garlic, minced
  • 1 tablespoon Spice Zen’s Thai Green Curry Spice Blend (reduce the amount toadjust heat level as this blend is very hot)
  • 400 ml coconut cream (optional mix of coconut cream and coconut milk)
  • 1 cup of water
  • 1 tablespoon fish sauce (omit for vegan option)
  • 1 tablespoon coconut sugar
  • 2 tablespoon Sunflower or Peanut oil
  • 1 teaspoon salt (adjust to taste)
  • Small handful of Thai basil or coriander
  • 1 red or green chilli, sliced diagonally to garnish

 

 

  1. Heat a heavy base pan over medium heat with 2 tablespoon oil. Add the pureed shallots and minced garlic and sauté for 2 minutes. Add 1 tablespoon Spice Zen Thai Green Curry Spice Blend and sauté. Your Thai green curry paste is ready!
  2. Add the chicken pieces and bamboo shoots to the paste and mix well in the pot. Add 1 cup of water and simmer for about 10 minutes or till the chicken is cooked through.
  3. Add in coconut cream and let it simmer gently for 2-3 minutes. Add salt, sugar and fish sauce. Adjust salt to taste. Stir in cubed eggplant and capsicum and simmer for another 3-4 minutes. Toss in the Thai Basil and Thai Green curry is ready!
  4. Serve hot with Jasmine rice.
Mail me to send Recipes: info@spicezen.com.au

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