Thai Green Curry Chicken
300kcal
Ingredients
- 12 boneless, skinless chicken thighs
- 1 jar Thai green curry paste commercial jar or tin
- 2 cans coconut cream
- 1 tbsp cardamom seeds
- 1 tsp ground cinnamon
- 5 bay leaves
- 3 tbsp brown sugar
- fresh basil for garnish
- red Thai chili peppers for garnish
Method
- Trim and dice the chicken thighs into small bite-sized pieces (about 3/8"–1/2").
- In a large pot, combine the coconut cream and the jar of Thai green curry paste; stir until smooth.
- Add the raw diced chicken to the pot, then stir in cardamom seeds, ground cinnamon, bay leaves and brown sugar.
- Bring to a gentle simmer, then reduce heat to the lowest setting and simmer uncovered for about 90 minutes, stirring often to prevent sticking and to develop flavor.
- Instant Pot option: combine ingredients in the pot, seal and cook on High Pressure for 15 minutes, then perform a quick release.
- Taste and adjust seasoning with a little salt if needed. Remove bay leaves before serving.
- Serve over jasmine, sticky or basmati rice and garnish with fresh basil sprigs and sliced red Thai chilis.
Nutrition
Calories300kcalCarbohydrates6gProtein22gFat22gSaturated Fat14gCholesterol95mgSodium450mgPotassium350mgFiber1gSugar3gVitamin A10IUVitamin C6mgCalcium40mgIron2mg
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.