Jani's Thai Green Chicken Curry
Full of texture and delicious flavor, this Thai Green Curry will give heat to your soul and belly on a cold night.
Ingredients
- 1 tbsp canola oil
- 1 onion, diced
- 2 red bell peppers, diced
- 1 8 oz pkg baby bella mushrooms, sliced
- 1.5 lb boneless, skinless chicken thighs, cut into cubes
- 2 cloves garlic, minced
- 1 inch piece of ginger, shredded I use my microplane to do this
- 4 tbsp thai green curry paste
- 2 tsp ground tumeric
- 2 oz lemongrass paste
- 1 15 oz can baby corn, drained and roughly cut
- 1 8 oz can sliced bamboo shoots, drained
- 1 qt chicken stock
- 2 15 oz cans coconut milk
- 1 lime
- 3 tbsp fish sauce
Instructions
- In a large stock pot or 7 qt dutch oven heat the oil over medium heat. Add in the onion and cook until translucent. About three minutes. Add in the bell peppers, mushrooms, and chicken. Cook until the chicken is cooked through, 6-7 minutes. Add in the garlic, ginger, curry paste, lemongrass paste, tumeric, cut baby corn, and bamboo shoots. Pour over the chicken stock and the two cans of coconut milk. Bring to a boil. Once boiling reduce to a simmer and cook for 30 minutes. Stirring occastionally. Squeeze the juice of the lime into the pot along with the fish sauce. Stir to combine. Cook an additonal 5 minutes. Then pull off the heat and allow it to cool for about ten minutes before serving. Serve over bowls of cooked jasmine rice and top with cilantro garnish if desired.