Thai Green Chicken Curry
El curry verde de pollo es un plato tailandés clásico conocido por sus sabores salados, picantes y dulces.
- 320 g chicken breast
- 4 green apples
- 4 onions
- 2 tbsp green curry paste
- 1 tbsp fish sauce
- 400 ml coconut milk
- 1 strand of lemongrass
- 40 ml soy sauce
- 1 tbsp brown sugar
- 100 g zucchini
- 100 g red pepper
- 100 g bamboo shoots
- 100 g mushrooms
- 60 g baby corn
- 1 hot pepper
- 10 fresh basil leaves
- 200 g rice
- For the curry sauce: peel the onions and apples and cut into large pieces. Cook covered, on a low heat in 50ml (1.7 fl oz) of water until soft and the water has evaporated.
- Add the curry paste, fish sauce, chopped lemongrass, soy sauce, brown sugar, and coconut milk and process in a vertical blender until creamy.
- Cut the chicken breast into thin strips and slice the zucchini, pepper, and mushrooms. Add everything to the pot with the sauce along with the bamboo shoots and baby corn. Let everything cook for 3-4 minutes once it has begun to boil.
- In another pot, boil 600ml (20 fl. oz) of salted water, then add the rinsed rice and cook on low heat until the water is gone.
Green chicken curry is a classic Thai dish known for its savory, spicy, and sweet flavors.
The dish gets its name from the vibrant green of the curry, which comes from the green chili peppers, lemongrass, and basil leaves. This dish features a medley of flavors that create a delicious and complex taste.
The sweetness of apples and onions balances the spiciness of the curry, while the fish sauce adds a salty umami to the dish.
The curry is typically served over a bed of white rice, allowing the sauce to soak into the grains and infuse them with its rich flavors.
This Thai green chicken curry aroma is too die for with the scent of lemongrass and basil filling the air.
Enjoy!