THAI GREEN CURRY WITH CHICKEN, BROCCOLI, AND MUSHROOMS RECIPE - (4/5)
Provided by รก-8
Number Of Ingredients 14
Steps:
- 1. Carefully spoon off about 1 cup of the top layer of cream from one can of coconut milk -- this layer will be thick and possibly solid. Place the coconut cream and curry paste in a large Dutch oven and bring to a simmer over high heat, whisking to blend, about 2 minutes. Maintain this brisk simmer and whisk frequently until almost all of the liquid evaporates, 3 to 5 minutes. Reduce the heat to medium-high and whisk constantly until the cream separates into a puddle of colored oil and coconut solids, 3 to 8 minutes. (You should hear the curry paste starting to fry in the oil.) Continue cooking until the curry paste is very aromatic, 1 to 2 minutes. 2. Whisk in the remaining coconut milk, the fish sauce, and the brown sugar. Bring back to a brisk simmer and cook until the flavors meld and the sauce thickens, about 5 minutes. Season the chicken with salt and add it to the pot, stirring until the pieces are separated and evenly coated with the sauce, about 1 minute. Stir in the broccoli and mushrooms and bring back to a brisk simmer over medium heat. Cook until the vegetables are almost tender, about 5 minutes. Stir in the bell pepper and fresh chile, if using, and cook until the vegetables are crisp-tender, about 2 minutes. Off the heat, stir in the lime juice, basil, and mint. Serve immediately.
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Richard Lanning
[email protected]This curry was way too spicy for me. I could barely eat it.
Saira Ashraf
[email protected]I followed the recipe exactly, but my curry didn't turn out as good as I expected. I'm not sure what went wrong.
Bishal Dayal
[email protected]This curry was a bit bland for my taste. I think I'll add some extra spices next time.
tedy
[email protected]I'm not sure what I did wrong, but my curry turned out too spicy. I think I added too much green curry paste.
Ameedat Motunrayo
[email protected]This curry is a great way to use up leftover chicken.
Shehroz
[email protected]I made this curry for a party and it was a huge hit. Everyone loved it!
Phume Mngadi
[email protected]I'm not a huge fan of mushrooms, but they were really good in this curry. They added a nice earthy flavor.
Asghar Ali
[email protected]This curry is the perfect comfort food. It's warm, flavorful, and satisfying.
Survivio Legend
[email protected]I love the creamy coconut milk in this curry. It's so rich and flavorful.
Chhotu Khan
[email protected]This is my go-to recipe for Thai green curry. It's always a hit with my family and friends.
rey osano
[email protected]I'm not a big fan of spicy food, but this curry was mild enough for me to enjoy. It was also very flavorful and satisfying.
Mary Nicholas
[email protected]This curry is delicious and easy to make. I added some extra vegetables, like bell peppers and carrots, and it turned out great.
Angie Glasner
[email protected]I love this curry! It's so easy to make and it's always a crowd-pleaser. I usually serve it with rice or noodles.
Chibueze Nweke
[email protected]This was my first time making Thai green curry and it turned out great! The recipe was easy to follow and the curry was so flavorful and creamy. I will definitely be making this again.
lucas mahoux
[email protected]I've made this curry several times now and it's always a hit. It's so easy to make and the flavors are amazing. I highly recommend it!
Chimezie Favour
[email protected]This curry is so flavorful and delicious! I love the combination of chicken, broccoli, and mushrooms. The green curry paste gives it a nice kick of heat. I will definitely be making this again.