Thai green curry is one of the most famous dishes in Thai cuisine. It is is easily distinguished from other curry varieties from it's unique green colour. Some people may be fooled by its colour and think that it is a mild curry. However green curries are known to be as spicy as red curries or even spicier. This is a family friendly recipe perfect for all members and it is always up to you how much coconut milk you would like to incorporate to alter the spicy flavours.
Ingredients 1 large bowl of cooked rice (serving for 4)
1 green capsicum, sliced
1 red capsicum, sliced
1 large brown onion, sliced
2 carrots, sliced
250g thai green curry paste
400ml can of coconut milk
400g of chicken thigh cutlets
1 tbsp chicken salt
Salt & pepper to season
Prepare the chicken by cutting into thin slices and marinating in chicken salt. Season with salt and pepper and allow it to rest for 30 minutes at room temperature.
Prepare vegetables by cutting into thin slices.
Heat oil in a pan and cook the onions for 2 minutes or until golden over medium heat.
Add in the carrots and cook for another 2 minutes.
When the onions begin to soften add in the chicken thighs and toss until the meat is brown.
Add the capsicums. Cook for 5 minutes, tossing to combine. Season with a pinch of salt and pepper.
Pour in the thai curry paste and allow the ingredients to simmer for 5 minutes.
Pour in the can of coconut milk and bring the mixture to the boil.