For ➋-➌700 g boneless chicken thigh or breast, cut into (rather small) chunks
1 can coconut milk
4 kaffir lime leaves (or 1 ts grated lime zest)
1 red bell pepper, seeded and cut into chunks
1 zucchini, sliced lengthwise several times, then cut into chunks
generous handful fresh basil
2 tbs coconut oil or other vegetable oil
green curry paste
Prepare the lime leaves by tearing the leaf away from either side of the stem. Discard the central stem. Then, using scissors, cut leaves into thin strips. Set aside.
Warm a wok or large frying pan over medium-high heat. Add the oil and swirl around, then add the green curry paste.
Stir-fry briefly to release the fragrance (30 s to 1 m), then add ¾ of the coconut milk, reserving 2-3 tbs per serving portion for later.
Add the chicken, stirring to incorporate. When the curry sauce comes to a boil, reduce heat to medium or medium-low, until you get a nice simmer.
Cover and allow to simmer 3-5 more m, or until chicken is cooked through. Stir occasionally.
Add the red bell pepper and zucchini, plus the strips of lime leaf (or lime zest), stirring well to incorporate. Simmer another 2-3 m, or until vegetables are softened but still firm and colorful.
Do a taste-test for salt, adding 1-2 tbs fish sauce if not salty enough. If you'd prefer a sweeter curry, add a little more sugar. If too salty, add a squeeze of lime or lemon juice. If too spicy, add more coconut milk. Note that this curry should be a balance of salty, spicy, sweet and sour, plus bitter (the bitter is found in the fresh basil garnish).
Serve in bowls with Thai jasmine rice on the side. Top each portion with fresh basil, then drizzle over 2-3 tbs coconut milk.
Warm a wok or large frying pan over medium-high heat. Add the oil and swirl around, then add the green curry paste.
Stir-fry briefly to release the fragrance (30 s to 1 m), then add ¾ of the coconut milk, reserving 2-3 tbs per serving portion for later.
Add the chicken, stirring to incorporate. When the curry sauce comes to a boil, reduce heat to medium or medium-low, until you get a nice simmer.
Cover and allow to simmer 3-5 more m, or until chicken is cooked through. Stir occasionally.
Add the red bell pepper and zucchini, plus the strips of lime leaf (or lime zest), stirring well to incorporate. Simmer another 2-3 m, or until vegetables are softened but still firm and colorful.
Do a taste-test for salt, adding 1-2 tbs fish sauce if not salty enough. If you'd prefer a sweeter curry, add a little more sugar. If too salty, add a squeeze of lime or lemon juice. If too spicy, add more coconut milk. Note that this curry should be a balance of salty, spicy, sweet and sour, plus bitter (the bitter is found in the fresh basil garnish).
Serve in bowls with Thai jasmine rice on the side. Top each portion with fresh basil, then drizzle over 2-3 tbs coconut milk.
Green curry is a typical Thai curry, made with coconut milk.
