Green curry paste adds pungency to simple chopped chicken in this flavorful dish. Serve Green Curry Chicken for a little zip to your weeknight dinner.
2 tablespoons minced shallots
2 tablespoons green curry paste
1 tablespoon lower-sodium soy sauce
1 tablespoon dark sesame oil
2 teaspoons grated peeled fresh ginger
2 teaspoons minced fresh garlic
1/2 teaspoon sugar
1/2 teaspoon ground cumin
1/2 teaspoon chile paste (such as sambal oelek)
1 tablespoon canola oil
12 ounces cubed skinless, boneless chicken breast
1 (13.5-ounce) can light coconut milk
2 cups chopped bok choy
1/4 cup sliced green onions
1/4 cup chopped fresh cilantro
2 cups hot cooked long-grain rice
How to Make It
Combine shallots, green curry paste, soy sauce, sesame oil, ginger, garlic, sugar, cumin, and chile paste. Heat a large skillet over medium-high heat. Add canola oil. Sauté chicken 2 minutes. Add curry mixture and light coconut milk; bring to a boil. Reduce heat, and simmer 4 minutes. Stir in bok choy, green onions, and cilantro; cook 2 minutes. Reduce heat, and simmer 8 minutes or until chicken is done, stirring occasionally. Serve with hot cooked long-grain rice.
We enjoyed this, but next time I would increase the chili paste a bit (we like spicier curries), and per other reviews I added some more veggies (carrots, zucchini and green beans). I cut my thin chicken breasts into bite-size pieces and found it worked to stir-fry the harder veggies (green beans, carrots and vertical slices onion) first for a few minutes, then cooking the chicken, adding the coconut milk and spice mixture, and adding the veggies back in for about 8-9 minutes of simmering to finish. If I had followed the recipe's timing my chicken would've dried out and veggies would be too mushy. I'll definitely make this again!
Extremely spicy. I'm a guy who snacks on jalapenos, and thinks of myself as having more tolerance than most to spicy food. I enjoyed it, but definitely recognize that it would be way to hot for most people and pretty much all children. It took my four year old about two seconds to spit out the first mouthful he took and go running for a glass of milk.
I'd recommend cutting out the 1/2 teaspoon of chile paste and adding it to taste at the end. Of course, after looking at the reviews above, it is possible that I accidentally added more than the recipe called for. Just be cautious.
I would have given this recipe 5 stars but I did make a few key changes. I added 1 Tablespoonful of Fish Sauce to the curry mixture to give it more of a Thai taste, and I also added some additional vegetables to bulk it up with more nutrition... 1 cup of fresh green beans cut into 1 inch pieces, and 1 yellow pepper, sliced thinly. We also like our curry really spicy, so I added twice the amount of the chili paste. I will definitely make this recipe again with the changes listed.
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