Thai Green Chicken Curry

Recipe Adapted from Gourmet Magazine
TOTAL TIME: 25 min
Prep: 10 min
Inactive Prep: --
Cook: 15 min
YIELD: 4 servings
LEVEL: Intermediate

ingredients

  • 2 tablespoons Asian fish sauce
  • 1 tablespoon packed light brown sugar
  • 1 tablespoon fresh lime juice, or more to taste
  • 1/4 cup chopped fresh cilantro
  • 3 scallions, white and green parts thinly sliced separately
  • Serving Suggestions: Rice
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Directions

Heat the oil in a 12-inch skillet over moderately high heat until hot but not smoking. Add the curry paste, lime leaves, and chile and saute, stirring occasionally, until fragrant. Add the chicken and saute, stirring occasionally, until just cooked through.

Add coconut milk, broth, brown sugar, fish sauce, and lime juice to skillet and simmer, stirring occasionally, until slightly thickened, about 5 minutes. Stir in the cilantro and scallion and simmer for about 1 minute more. Divide among 4 bowls and serve immediately with rice.

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5

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  • on March 26, 2012

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    so simple to make.......thanks sara

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  • on February 16, 2012

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    This was fantastic! I read the other review and added some lime zest, our family has coconut issues so I added one cup of unsweetened plain almond milk and a little flour to thicken the sauce a little. We loved it.
    Ilene

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  • on December 28, 2011

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    Very tasty. I only used 1T of oil and 1T curry paste. I sprinkled in some chili flakes instead of a fresh chili and grated lime zest instead of kaffir lime leaves. A whole can of coconut milk was way too much. Half or even a third would have done nicely for me. I served with a brown basmati rice.

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