Green chicken curry with coconut milk is like an invitation to travel. Imagine the bustling markets of Thailand, the intoxicating aromas of spices, the sweetness of coconut milk... This recipe, inspired by my travels and revisited with a personal touch, is an explosion of flavors in your mouth. It's the perfect dish for a casual get-together, a romantic dinner, or simply to escape the everyday.
This green curry is more than just a recipe; it's an experience. The tenderness of the chicken, the richness of the coconut milk, the subtle spiciness of the curry... Each ingredient contributes to a harmonious and delicious result. And if you're looking for an extra boost, feel free to add a touch of shilajit resin (available on our main blog for more information!) for an even more revitalizing recipe. Discover our other exotic recipes on Purlema Recipes !
So, ready to embark on a culinary journey? Follow me, let's get started with the recipe for green chicken curry with coconut milk!
Ingredients
Serves 4:
- 500g of chicken fillets, cut into cubes
- 400ml of coconut milk
- 2 tablespoons of green curry paste
- 1 onion, chopped
- 2 cloves of garlic, chopped
- 1 red bell pepper, cut into strips
- 1 green bell pepper, cut into strips
- 1 can (225g) of drained bamboo shoots
- 100g of green beans, cut
- A few fresh Thai basil leaves
- 1 tablespoon of fish sauce (nuoc-mâm)
- 1 teaspoon of palm sugar (or brown sugar)
- 2 tablespoons of vegetable oil
- 1/2 teaspoon of shilajit resin (optional, but recommended!)
- Basmati rice to accompany
- A few drops of lime juice
Instructions
- Preparing the chicken: In a bowl, mix the diced chicken with a tablespoon of fish sauce and half a teaspoon of palm sugar. Let it marinate for at least 15 minutes.
- Searing the chicken: In a large skillet or wok, heat the vegetable oil over medium-high heat. Stir-fry the marinated chicken until golden brown on all sides. Remove the chicken from the skillet and set aside.
- Cooking the vegetables: In the same skillet, add the chopped onion and garlic. Sauté them for a few minutes until softened and fragrant. Then add the red and green bell peppers, bamboo shoots, and green beans. Cook for 5-7 minutes, stirring occasionally, until the vegetables are slightly tender.
- Adding the curry: Stir the green curry paste into the vegetables and cook for 1-2 minutes, stirring constantly, to release the aromas.
- Simmering the curry: Pour the coconut milk into the pan and bring to a boil. Then reduce the heat to low and simmer for 10 minutes, stirring occasionally to allow the flavors to meld.
- To finish: Return the reserved chicken to the pan and stir well to coat it in the curry sauce. Add the shilajit resin (if using). Simmer for another 5 minutes, until the chicken is cooked through and the sauce has thickened slightly.
- Seasoning: Taste and adjust the seasoning if necessary. You can add more fish sauce, palm sugar, or green curry paste according to your preference.
- Serving suggestion: Just before serving, stir in the fresh Thai basil leaves. Serve hot with basmati rice. Add a few drops of lime juice for a touch of freshness.
Chef's Tips
- For a spicier curry, use a stronger green curry paste or add a chopped fresh red chili.
- If you don't have Thai basil, you can use regular basil, but Thai basil will provide a more authentic flavor.
- You can also add other vegetables of your choice, such as eggplant, zucchini, or mushrooms.
- Don't hesitate to visit our lifestyle blog for tips on nutrition and well-being!
Conservation
The green chicken curry with coconut milk can be stored in the refrigerator for 2-3 days in an airtight container. Gently reheat it in a pan or microwave before serving.
