Shrimp in lobster sauce | Yelp

Curry Chicken Chinese food

Green Curry Chicken, by thewoksoflife.comEver since I posted my easy red curry recipe (still one of my favorite things to make on a busy weeknight…when all I want to do is sit on the couch in my pajamas with a big bowl of something over rice), I’ve been itching to make a green curry chicken recipe as well.

If red curry is the high school homecoming queen, then green curry is kind of like red curry’s shy best friend. Just as good (maybe better), but a little on the mellower side. I’ll stop anthropomorphizing food now.

I love this green curry chicken, because it’s one of those useful fridge-cleaning recipes. I’ll let you in on a secret. I decided to blog this recipe kind of last minute, and planned on going out to the grocery store to buy ingredients. But…lo and behold, I realized that I already had chicken thighs in the freezer and cans of green curry paste, bamboo shoots, and coconut milk in the pantry.

I dug through the fridge and found a couple of carrots, a lone crown of broccoli, and a couple of zucchini. I quickly realized that I didn’t have to go out and buy ingredients at all––I could cobble something together with what I already had. This recipe is forgiving like that. You can use whatever vegetables you have on hand, and it’ll taste amazing no matter what.

You’ll need:

  • 3 tablespoons neutral oil, such as canola or vegetable oil (divided)
  • 2 lbs chicken thighs, cut into bite-sized pieces
  • 1 medium onion, thinly sliced
  • 2 teaspoons sugar

Heat a large skillet over medium high heat and add 2 tablespoons oil. Toss the chicken pieces in 1 tablespoon cornstarch and 1 tablespoon oil until well-combined. Sear the chicken pieces in the skillet until browned.Green Curry Chicken, by Remove from the pan and set aside.

If there are a lot of chicken bits stuck to your pan, deglaze with a ¼ cup of water. Then add the sliced onions to the skillet and cook until translucent. Add the curry paste and cook for 5 minutes.

Add the vegetables and cook for 30 seconds. Add the coconut milk, chicken stock, lime leaves (if using), chili (if using), and the seared chicken pieces.

Bring to a simmer and lower the heat. Cover and simmer for 10 minutes. After the curry has finished simmering, stir in the fish sauce, sugar, and basil.

Green Curry Chicken, by Green Curry Chicken, by Green Curry Chicken, by Green Curry Chicken, by

Share this article

Related Posts

Classic Chinese food
Classic Chinese food
Southern Chinese food
Southern Chinese food
People eating Chinese food
People eating Chinese food

Latest Posts
Top 10 Stir Fry Recipes
Top 10 Stir Fry…
Adam Liaw recommends adding…
Easy Chinese Spare ribs recipe
Easy Chinese…
4.6 28 Chinese black bean…
Recipes for pork belly Chinese Style
Recipes for pork…
Red braised pork belly…
Chinese food Soup
Chinese food…
A new photo featuring…
Chinese Noodle Salad recipe cold
Chinese Noodle…
Taste this asian noodle…
Spicy Chinese Cuisine
Spicy Chinese…
Hunan steamed fish head…
Vegetarian Recipes Asian
Vegetarian Recipes…
This recipe was fun to…
Chinese barley water recipe
Chinese barley…
Today, I’ll be sharing…
Chinese Spicy Beef Noodle soup recipe
Chinese Spicy…
Kimchi, also spelled kimchee…
Featured posts
  • Classic Chinese food
  • Southern Chinese food
  • People eating Chinese food
  • Where Can I Find good Chinese food?
  • Chinese food Soup
  • Chicken Chinese dishes
  • Recipe for Chicken Chinese Style
  • Salted Chilli Chicken Chinese recipe
  • Easy Chinese Food Recipes
Copyright © 2018 l All rights reserved.