Green Chicken Curry
- 1 tablespoon oil
- 2 pieces red onion (sliced)
- 1 tablespoon garlic (minced)
- 500 grams chicken (cut into serving size)
- 1 tablespoon fish sauce
- 1/3 to 1/2 cup green curry paste
- ½ to 1 cup chicken stocks
- ½ – ¾ cups coconut cream
- salt and pepper to taste
- Thai basil
- curry leaves (optional)
- wansoy
- Heat oil in a medium-sized pan over medium heat.
- Sauté onions and garlic until aromatic.
- Add chicken, and continue sautéing until chicken is slightly cooked.
- Add fish sauce and green curry and continue sautéing.
- Then add chicken stock, bring to a boil and let it simmer for at least 10 to 15 minutes with occasional stirring.
- Pour coconut milk then season to taste, continue cooking for another 2-3 more minutes.
- Add Thai basil, curry leaves, and wansoy. Let it simmer for another 30 seconds to 1 minute. Turn off the heat and transfer the green curry chicken in to a serving dish. Serve with rice, roti or naan.
Yield: 3-5 servings
