Emulsifier Free Thai Green Curry with Chicken
Total time45 min
Prep time15 min
Cook time30 min
4.9(7)
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Learn more āIngredients
4 servings
- 1 Ā½ lb boneless, skinless chicken thighs, cut into 1 Ā½-inch pieces
- 2 tbsp coconut oil
- 3 tbsp green curry paste
- 2 cans (13.5 oz each) full-fat coconut milk
- 1 cup chicken broth
- 2 tbsp fish sauce
- 1 tbsp palm sugar or light brown sugar
- 4 fresh kaffir lime leaves, center rib removed and leaves thinly sliced
- 1 stalk lemongrass, bottom 4 inches only, bruised
- 1 medium zucchini, halved lengthwise and sliced into Ā½-inch half-moons
- 1 red bell pepper, seeded and sliced into thin strips
- 1 cup fresh thai basil leaves
- 2 tbsp fresh lime juice (from about 1 lime)
For serving
- cooked jasmine rice, for serving
- 1 fresh red chili, thinly sliced (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Heat the coconut oil in a large skillet or wok over medium-high heat until shimmering. Add the green curry paste and cook, stirring constantly, for 1ā2 minutes until fragrant and the paste darkens slightly.
- 2
Pour in one can of coconut milk and stir to fully incorporate the paste, scraping up any bits from the bottom of the pan. Add the lemongrass stalk and kaffir lime leaves, then bring to a gentle simmer.
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