Green Curry With Chicken Thighs (Easy For Beginners) Recipe by ครัวตามใจ🍴
Cooking Instructions 20-30 minutes 1 Heat a pot over medium heat. Add about 1/4 cup (60 ml) coconut milk and bring to a simmer. Stir in the green curry paste and red curry paste, cooking until fragrant. 2 Add the chopped chicken thighs and about 1/4 cup (60 ml) water. Stir-fry until the chicken is nearly cooked, then pour in the remaining coconut milk. Continue simmering until the chicken is cooked through. Gradually add the rest of the water and bring to a boil again. 3 Add the winter melon pieces. Cook over medium heat until the melon is tender. 4 Season with fish sauce, palm sugar, and seasoning powder. Stir well and bring to a boil. Add the Thai basil leaves, kaffir lime leaves, and sliced red chili peppers for garnish. 1 Heat a pot over medium heat. Add about 1/4 cup (60 ml) coconut milk and bring to a simmer. Stir in the green curry paste and red curry paste, cooking until fragrant. 1 Heat a pot over medium heat. Add about 1/4 cup (60 ml) coconut milk and bring to a simmer. Stir in the green curry paste and red curry paste, cooking until fragrant. 2 Add the chopped chicken thighs and about 1/4 cup (60 ml) water. Stir-fry until the chicken is nearly cooked, then pour in the remaining coconut milk. Continue simmering until the chicken is cooked through. Gradually add the rest of the water and bring to a boil again. 2 Add the chopped chicken thighs and about 1/4 cup (60 ml) water. Stir-fry until the chicken is nearly cooked, then pour in the remaining coconut milk. Continue simmering until the chicken is cooked through. Gradually add the rest of the water and bring to a boil again. 3 Add the winter melon pieces. Cook over medium heat until the melon is tender. 3 Add the winter melon pieces. Cook over medium heat until the melon is tender. 4 Season with fish sauce, palm sugar, and seasoning powder. Stir well and bring to a boil. Add the Thai basil leaves, kaffir lime leaves, and sliced red chili peppers for garnish. 4 Season with fish sauce, palm sugar, and seasoning powder. Stir well and bring to a boil. Add the Thai basil leaves, kaffir lime leaves, and sliced red chili peppers for garnish. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Southwest Chicken and Rice Quinoa Sun-Dried Tomato Spinach Pasta Peanut Butter Cookies Hermits Scallion Ginger Meatballs w/ Bulgogi Sauce Southwest Chicken and Rice Quinoa Sun-Dried Tomato Spinach Pasta Peanut Butter Cookies Hermits Scallion Ginger Meatballs w/ Bulgogi Sauce Pachak(jeera goli) Roast beetroot salad - vegetarian (vegan option) Apple salad Paneer Tikka Almond Cake 🧡💛 Apple tomato spread Chinese Style Beef Curry w/ Rice Jeera Panner Sabji Veg Cheese Frankie Ragi Rava Oats Idli Pachak(jeera goli) Roast beetroot salad - vegetarian (vegan option) Apple salad Paneer Tikka Almond Cake 🧡💛 Apple tomato spread Chinese Style Beef Curry w/ Rice Jeera Panner Sabji Veg Cheese Frankie Ragi Rava Oats Idli