Thai
Green Curry with Chicken

Start the rice

Cook jasmine rice (300 g) according to package. Jasmine rice usually takes 12-15 minutes. Start it first — the curry will be faster.

Cut everything

Slice chicken breast (600 g) into strips about 1 cm thick. Slice red bell pepper (1 szt) into strips of similar thickness.

Fry the curry paste

Heat rapeseed oil (1 łyżka) in a 28 cm cm pan over medium heat. Add green curry paste (4 łyżka) and stir for one minute. Pour in about half of coconut milk (2 cans) (800 ml) (the thicker top part from the can if it separated) and cook for 3-4 minutes until the fat starts to separate.

Add the chicken

Add chicken breast (600 g) to the pan and stir for 2-3 minutes until the meat turns white on the outside.

Simmer the curry

Pour in the rest of coconut milk (2 cans) (800 ml). Add canned bamboo shoots (drained) (200 g), red bell pepper (1 szt), fish sauce (2 łyżka) and brown sugar (1 łyżka). Bring to a gentle simmer and cook for 10 minutes until the chicken is tender and the sauce slightly thickens.

Simmer the curry

10:00

Start

Finish and serve

Take the pan off the heat. Squeeze in juice from half of lime (1 szt). Pick basil (small bunch) (1 szt) leaves from the stems and stir into the curry. Serve over rice with the other half of the lime cut into wedges.