International
Thai Green Curry Chicken with Coconut Rice
⏱ 40 minutes
🍽 4 people
👁 8 views
Ingredients
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 2 cups mixed vegetables (bell peppers, Thai basil, bamboo shoots)
- 3 tablespoons green curry paste
- 2 cups coconut milk
- 1 cup uncooked white rice
- 2 teaspoons vegetable oil
- 4 kaffir lime leaves
- 2 cloves garlic, minced
- 1 tablespoon fish sauce
- Salt and pepper to taste
Preparation Steps
- Heat oil in a large skillet over medium heat.
- Add garlic, green curry paste, and cook for 1 minute.
- Stir in chicken, vegetables, and fish sauce; cook until chicken is browned.
- Pour in coconut milk and bring to a simmer.
- Reduce heat to low and stir in kaffir lime leaves.
- Cook for 10 minutes or until the chicken is cooked through.
- While the curry cooks, prepare the rice according to package instructions.
- Fluff the cooked rice with a fork and stir in coconut flakes and lime juice.
- To serve, place a scoop of curry over the top of a bed of rice.
- Garnish with Thai basil and serve immediately
