2 cups shredded cooked chicken breast (about 8 ounces)
1/2 cup green onion strips
3 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
How to Make It
Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat. Add mushrooms and the next 4 ingredients (through lemongrass); cook 3 minutes, stirring occasionally. Add chile paste; cook 1 minute. Add Chicken Stock, coconut milk, fish sauce, and sugar; bring to a simmer. Reduce heat to low; simmer for 10 minutes. Add chicken to pan; cook 1 minute or until thoroughly heated. Discard lemongrass. Top with onions, cilantro, and juice.
Followed all the steps in order and was so pleased with how this turned out. Omitted lemongrass, substituted sea salt for fish sauce, brown sugar for white sugar, and fresh basil for cilantro. Also added a dash of curry. Served with fresh basil, lime juice and srirachi. It was delicious. Will definitely make this again.
We love the flavors of Thai food & this did not disappoint. Used chicken broth, and decreased the ginger and sugar to suit our tastes. Doubled the mushrooms (used button mushrooms, but shiitake or straw mushrooms could be delightful). I used heaping teaspoons of samal oelek, and it had just the right amount of spicy heat for us. I also used very mild jalapenos out of our garden instead of red bell pepper.
This was really good, with a few tweaks. I added some noodles to make it heartier, and added extra fish sauce and cilantro before serving to give it a little extra pop. I also reduced the light coconut milk by about 1/3 before adding the other ingredients, to concentrate the flavor and reduce the wateriness, and I added only about 2 cups of broth since a lot of reviewers thought it was too brothy.
I am literally eating this right now, and it is so good that I felt compelled to leave a review of it. I didn't have Sambal Olek (couldn't find it in 2 grocery stores), so I used red curry paste and one tsp. of ground red pepper instead. For the chicken, I boiled the chicken breasts in no salt added chicken broth with some black pepper and garlic. I will definitely make this again. Don't skip the toppings at the end, it really brought everything together.
Made this last night and it is AMAZING!!!! The broth is to die for I all but licked my bowl clean. Even with the mushrooms it was wonderful.......AND I am NOT a mushroom fan at all. I did cut the red bell pepper into smaller pieces neither one of us are fond of huge chunks of bell pepper.
Made this and the husband loved it. Only changes I made were reducing the amount of chicken stock from 3 cups to 2, and I added 3 kaffir lime leaves for a more authentic Thai flavor...they are a must in any Thai curry. Other than that, it was fantastic. Will make again.
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