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Fragrant Thai Green Curry with Chicken

Thai Green Curry

Indulge in the aromatic flavors of Thailand with this delightful Thai Green Curry recipe. Packed with vibrant herbs, spices, and tender chicken, this dish is a true crowd-pleaser. Let Triple Eight Supplies provide you with the authentic Asian ingredients needed to create this culinary masterpiece. Get ready to embark on a flavorful journey with this tantalizing recipe.

Three Dragons Premium Raw Chicken Fillets

Ingredients:

  • 2 tablespoons vegetable oil
  • 2 tablespoons Thai green curry paste
  • 1 can (13.5 oz) coconut milk
  • 1 cup chicken broth
  • 1 lb boneless, skinless chicken breast, cut into bite-sized pieces (Premium Three Dragons Chicken)
  • 1 cup mixed vegetables (such as bell peppers, snap peas, and bamboo shoots)
  • 2 tablespoons fish sauce
  • 1 tablespoon palm sugar or brown sugar
  • 4 kaffir lime leaves, torn into pieces
  • 1 red chili pepper, thinly sliced (optional, for garnish)
  • Fresh basil leaves, for garnish
  • Cooked jasmine rice, for serving

Method

  1. In a large skillet or wok, heat the vegetable oil over medium heat. Add the Thai green curry paste and stir-fry for 1-2 minutes until fragrant.

  2. Slowly pour in the coconut milk while stirring continuously to incorporate the curry paste.

  3. Add the chicken broth and bring the mixture to a simmer. Allow it to cook for 5 minutes, allowing the flavors to meld together.

  4. Add the chicken pieces to the skillet and cook until they are no longer pink in the center, about 8-10 minutes.

  5. Stir in the mixed vegetables, fish sauce, palm sugar, and torn kaffir lime leaves. Simmer for an additional 5 minutes until the vegetables are tender-crisp.

  6. Taste the curry and adjust the seasonings according to your preference, adding more fish sauce or sugar if desired.

  7. Remove the skillet from heat. Serve the fragrant Thai green curry over steamed jasmine rice.

  8. Garnish with sliced red chili pepper (if using) and fresh basil leaves to add a pop of color and freshness.

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