Thai Green Curry Chicken
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Thai Green Curry Chicken

Servings

8 servings

Prep time

15

minutes
Cooking time

1

hour 

30

minutes
Total time

1

hour 

45

minutes

Ingredients

  • 12 boneless, skinless chicken thighs

  • 1 Jar/Tin of commercial Thai Green Curry Paste

  • 2 Cans Coconut Cream

  • 1 TBSP Cadramom Seeds

  • 1 TSP Cinnamon

  • 5 Bay Leaves

  • 3 TBSP Brown Sugar

  • Fresh Basil

  • Red Thai Chili Peppers

Directions

  • Dice the chicken up into small pieces (3/8″ – 1/2″)
  • In a pot, add the coconut Milk and Green Curry Paste. (As much as you want. I used a whole little jat last time)
  • Add raw chicken.
  • Add Cardamon Seeds, Brown Sugar, Bay Leaves
  • Simmer for 90 minutes, on lowest your range will go.
  • Stir often.
  • Instant Pot
  • High Pressure for 15 minutes, Quick Release.

Notes

  • Serve over jasmine, sticky or basmati rice.
  • Garnish with red thai chili peppers and sprigs of fresh basil
  • May need a bit of salt.