Thai Green Chicken Curry

Use Thai curry paste, available at Asian markets and many supermarkets, to make this quick and flavorful dish.

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

Thai Green Chicken Curry

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    1 tbsp vegetable oil 4 skinless, boneless chicken breast, about 5oz. each, cut into bite-sized pieces
    14 fl oz (400 ml) can coconut milk 4 teaspoons thai green or red curry paste (or more for a spicier sauce)
    2 tbsp soy sauce 4 large white button mushrooms, wiped and chopped
    6 scallions, trimmed, green part only, cut into 1/4 in (5 mm) slices chopped cilantro, to garnish
    salt and freshly ground black pepper


    Prep: 5 min Total: 15 min (Quick)
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    • 1

      Heat the oil in a large frying pan over medium heat. Add the chicken and stir-fry for 2 minutes, or until browned. Stir in the curry paste.

    • 2

      Add the coconut milk and soy sauce, and bring to a boil, stirring often. Reduce the heat, and stir in the mushrooms, and most of the scallions. Simmer for about 8 minutes, or until the chicken is tender, and the juices run clear when pierced with the point of a knife. Add salt and pepper to taste.

    • 3

      Serve hot, garnished with the cilantro and remaining scallions.

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