Recipe of Thai Green Mango Salad Authentic

Thai Green Curry With Chicken

You can use either green mangos or ripe mangos to make this recipe.

Recipe Summary Thai Green Curry With Chicken

This is a green curry recipe I've cobbled together over the years. The vegetables aren't completely traditional, but they give the whole thing a good texture and variety. Often asked for in my household, hopefully it'll become a favorite in yours. Serve over rice.

Ingredients | Thai Green Mango Salad Authentic

2 tablespoons peanut oil

¼ cup Thai green curry paste

3 cloves garlic, minced

1 (1/4 inch thick) slice ginger, finely grated

2 boneless, skinless chicken breasts, thinly sliced

1 (15 ounce) can baby corn pieces, drained

1 (8 ounce) can bamboo shoots, drained

2 (13.5 ounce) cans coconut milk

2 tablespoons fish sauce

2 tablespoons palm sugar

6 kaffir lime leaves

1 red bell pepper, cut into thin strips

1 orange bell pepper, cut into thin strips

¼ cup thinly sliced Thai basil, or more to taste

Directions

Heat oil in a wok until it starts to shimmer. Add curry paste, garlic, and ginger; stir together and fry until fragrant, 2 to 3 minutes. Add chicken breast slices, stirring until coated. Cook until just slightly pink in the center, 3 to 5 minutes.

While chicken is cooking, place baby corn and bamboo shots in a small saucepan, cover with water, and place over high heat. Bring to a boil. Drain then cover with water again.

Pour coconut milk into the wok. Bring to a slow simmer, stirring occasionally, about 5 minutes. Drain corn and bamboo shoots and add in. Stir in fish sauce, palm sugar, and kaffir lime leaves. Bring back up to a simmer and cook for 5 minutes. Stir in bell pepper strips and cook until crisp-tender, about 3 minutes.

Remove curry from heat and stir in Thai basil.

Parboiling corn and bamboo shoots in step 2 removes the canned taste.

Info | Thai Green Mango Salad Authentic

prep: 20 mins cook: 25 mins total: 45 mins Servings: 4 Yield: 4 servings

TAG : Thai Green Curry With Chicken

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