Super easy and quick to make (Time invested in creating your green curry paste now pays off). This is a big favorite. Only 5 ingredients and lots of flavor.
Serves: 4-6 People
Cook: 10 minutes
Prep: 8 minutes
2 cups coconut cream* (see note on coconut cream)
3-4 tbsp green curry paste
500 gms boneless skinless chicken breast, cut into bite size STRIPS
1 tbsp palm sugar (OR brown sugar)
Half a cup of Thai basil leaves VERY thinly sliced (if unavailable just plain basil leaves will still do the job)
2 tbsp fish sauce(yes a necessary stinky evil.. it stinks but it's also what makes these dishes)
1. In wok (or the closest thing you have to one), heat half a cup of coconut cream, add curry paste and cook out until fragrant, about 5 minutes.
2. Add palm sugar, fish sauce, cook out on medium heat another minutes further, adding a little more coconut cream if necessary
3. Stir in chicken, and remaining coconut cream (taste it... if it is too strong or spicey add more milk.. it will lessen the heat.. I personally like my curries to be thick and not too runny)
4. Simmer until chicken is tender. Stir in basil. Serve with jasmine rice.
*when you purchase your coconut cream/milk do not shake it around. Bring it home and put it in the fridge and sit for at least 4 hours. This will allow your cream to seperate from the milk in the can. When you open the can you can just scrape off the thick cream off the top and use that. If you need more liquid use the runnier milk part... but I prefer the thick cream on the top to create these dishes.