Green Curry Chicken (Mild, Western Style) Recipe by Noon
Green Curry Chicken (Mild, Western-Style) Cooking Instructions 30 minutes 1 Heat the vegetable oil in a pan over medium heat. Add the green curry paste and stir-fry until fragrant. 2 Add half of the coconut milk (1/2 cup or 120 ml) and stir well with the curry paste. 3 Add the chicken and stir-fry in the curry mixture for about 3 minutes, until the chicken is partially cooked. 4 Add the fish sauce and palm sugar, stirring until combined. 5 Pour in the remaining coconut milk (1/2 cup or 120 ml) and water. Reduce the heat to medium-low. 6 Let the curry simmer until the oil rises to the surface and the flavors meld together. 7 Add the sliced chili peppers, turn off the heat, and stir in the Thai basil leaves. 1 Heat the vegetable oil in a pan over medium heat. Add the green curry paste and stir-fry until fragrant. 1 Heat the vegetable oil in a pan over medium heat. Add the green curry paste and stir-fry until fragrant. 2 Add half of the coconut milk (1/2 cup or 120 ml) and stir well with the curry paste. 2 Add half of the coconut milk (1/2 cup or 120 ml) and stir well with the curry paste. 3 Add the chicken and stir-fry in the curry mixture for about 3 minutes, until the chicken is partially cooked. 3 Add the chicken and stir-fry in the curry mixture for about 3 minutes, until the chicken is partially cooked. 4 Add the fish sauce and palm sugar, stirring until combined. 4 Add the fish sauce and palm sugar, stirring until combined. 5 Pour in the remaining coconut milk (1/2 cup or 120 ml) and water. Reduce the heat to medium-low. 5 Pour in the remaining coconut milk (1/2 cup or 120 ml) and water. Reduce the heat to medium-low. 6 Let the curry simmer until the oil rises to the surface and the flavors meld together. 6 Let the curry simmer until the oil rises to the surface and the flavors meld together. 7 Add the sliced chili peppers, turn off the heat, and stir in the Thai basil leaves. 7 Add the sliced chili peppers, turn off the heat, and stir in the Thai basil leaves. 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 German Sauerkraut Bratwurst Hash Summer pasta salad |🌱Vegetarian Homemade German Bratwurst Lemon drizzle cake Grilled Wagyu Short Ribs with Korean BBQ Sauce German Sauerkraut Bratwurst Hash Summer pasta salad |🌱Vegetarian Homemade German Bratwurst Lemon drizzle cake Grilled Wagyu Short Ribs with Korean BBQ Sauce Kachi Lassi /Namkeen Lassi😋🍸 Rasam Vadai The Lamb Shank redemption Coriander Lime soup Classic French: Vanilla-Lemon Madeleines Vanilla oreo custard Falsa Juice🍷 Sweet potato cauli mash 🍠 Grilled Wagyu Flat Iron Steak with Cherry & Peach Salsa Gujarat's famous street food: BHUNGLA BATEKA Kachi Lassi /Namkeen Lassi😋🍸 Rasam Vadai The Lamb Shank redemption Coriander Lime soup Classic French: Vanilla-Lemon Madeleines Vanilla oreo custard Falsa Juice🍷 Sweet potato cauli mash 🍠 Grilled Wagyu Flat Iron Steak with Cherry & Peach Salsa Gujarat's famous street food: BHUNGLA BATEKA