Green Curry Chicken

Tonight I made a really yummy green curry chicken. One of my favorite Thai restaurants does an *amazing* green curry chicken that I always order and I wanted to see if I could get it to be similar cooking it at home.

3 boneless, skinless chicken breasts, cut into small strips
Just a little olive oil for cooking the chicken
2 green onions, chopped
2 tbsp. green curry paste (Epicurious suggests 2 tsp, but Av and I like it *really* spicy – so it can go anywhere between these two amounts)
2/3 c. chicken broth
1 c. coconut milk
1 c. cooked basmati rice (although if I had this recipe to do over, I think I would have made it 1-1/2 c. rice. All the other quantities would remain the same, even with the increased rice.)

Cook basmati rice – get this started early, because this kind of rice takes 45 – 60 minutes to be ready.

Heat the olive oil in a wok, and add the chicken. Cook until just almost done (because it’s going to finish cooking at the end).
Green Curry Chicken
Put the chicken on a plate for later.

To the wok, add the curry paste and green onions. let that cook/stir together for a couple of minutes at medium-high heat:
Green Curry Chicken

Add chicken broth and coconut milk to the wok, and let this get up to temperature before going any further:
Green Curry Chicken

Add the cooked basmati rice, and let that cook at medium-high for three or four minutes so that the rice absorbs the flavors:
Green Curry Chicken

Now add the chicken, and let the whole thing cook for another 4-5 minutes so that the chicken gets nice and hot and completely cooked:
Green Curry Chicken

Green Curry Chicken
This turned out *really* nice – we both enjoyed it a lot. Yay!

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