- Spice Grinder: For quickly grinding fresh green chili peppers and curry ingredients to achieve an authentic flavor.
- Mortar & Pestle: Essential for grinding Thai green paste, "nam prik pao," made from crushed green chilies, garlic, shallots, and lime juice.
- Measuring Cups: Necessary for precise ingredient measurements in cooking, including coconut milk and other liquid components of the curry.
- Stainless Steel Saucepan: A versatile choice great for sautéing onions and garlic or simmering chicken and vegetables to perfection.
- Wooden Spoon Set: Essential kitchen utensils for stirring and mixing ingredients without scratching the cookware.
- Cutting Board & Knife Set: Important for safely preparing chicken, vegetables, and garnishing with fresh cilantro or lime.
- Serving Plate: For presenting Thai Green Chicken Curry in an appetizing manner, possibly alongside steamed jasmine rice or sticky rice.
- Spatula Set: Useful for flipping and ensuring the chicken is evenly cooked without breaking apart.
- Ziploc Bag (Storage): Ideal for storing leftover curry, portioning out ingredients for future use, or making easy meal prep containers.
- Sticky Rice Cooker: Not directly used in the preparation of Thai Green Chicken Curry but ensures perfectly steamed sticky rice every time as a traditional accompaniment to this dish.
1 tablespoon vegetable oil
3/4 cup sliced shallots (about 5 large)
1 3/4 teaspoons Thai green curry paste*
1 14-ounce can unsweetened coconut milk*
2 teaspoons fish sauce (such as nam pla or nuoc nam)*
1 pound skinless boneless chicken breast halves, cut into thin strips
1 large red bell pepper, cut into strips
1/4 cup chopped fresh basil plus sprigs for garnish
2 tablespoons fresh lime juice plus wedges for garnish
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
About