Thai Green Curry Chicken
Ingredients:
- 200 gCoconut Cream
- 130 gGreen Curry Paste
- 600 mlChicken Stock
- 1 KgBoneless Chicken Thigh, 2 cm squares
- 30 mlFish Sauce
- 100 mlWhite Wine, 50 ml applied twice
- 400 mlWater Chestnuts, canned, sliced
- 2Red Peppers, thinly sliced
- 30 gBasil Leaves, finely chopped
- 30 gMint Leaves, finely chopped
- 6 gSalt
- 2Dundicut Chilies, ground
- 8Kaffir Lime Leaves, dried, ground
- 1 starAnise, ground
- 3 gPepper, ground
Method:
- In a sauce pan on medium high heat add Chicken (do not crowd the pan), lightly season with Salt, Pepper, and Garlic Plus. Saute for 4 minutes, turn saute for 4 minutes more. Reduce heat to medium, deglaze pan with 1/2 the Wine, allow Wine to reduce. Add Coconut Cream, break up, and mix in, bring to a bubble. Add Curry Paste, sauté, stirring constantly for 2 minutes, (until aromatic). If Paste sticks to the bottom of the pan, deglaze with remaining Wine.
- Add Salt, Pepper, Lime, Chilies, Anise, Chicken Stock, and Fish Sauce. Mix well, add in Chicken. Bring to a simmer, then simmer 15 minutes.
- Add Chestnuts, and Red Peppers, bring to a boil, remove from heat.
- Stir in Basil, and Mint, let sit covered for 4 minutes.
- Serve with Rice.