This is another simple chicken recipe. It can be made using other methods also. You can cook chicken half way and then cook the rest in the curry paste, coconut milk and water for a better flavor. The green curry is spicy if used in large amounts.
Canned coconut milk
13 1⁄2 Ounce
13 1⁄2 Ounce
2 Teaspoon (To Taste)
Green curry paste
1 Cup (16 tbs) (To Taste)
1 Cup (16 tbs)
Kaffir lime leaves
5 , chopped
Thai basil/Cinnamon basil
In the coconut milk and water, boil your chicken till cooked through. Note that when using chicken with bone in, cut the chicken and bone in to pieces with a meat clever. Cutting the bone makes the meat have more flavor.
Next in your wok put in some olive oil to start cooking the curry paste. Once you start it cooking you can start adding the coconut milk / water that you boiled your chicken in. Stir as you add the coconut milk / water.
Once you get the curry thinned out, add the chicken and rest of the coconut milk/water from boiling the chicken. Bring this to a boil and add your mushrooms. Cook till you mushrooms soften up a little. Add your fish sauce to taste.
Last put in the basil and kaffir leaves. You really do not want to cook too long with these last two ingredients.
Want to try a Thai dish, try chicken feet in green curry and be lost in the taste. Blending a green curry paste, coconut milk and water, you can create an exotic flavor. Easy to make and mouthwatering, you are going to get hooked to it forever.