Easy Green Curry Chicken

• 份量: 8 servings
• 总时间: 50 minutes

配料

3 tablespoons neutral oil (such as canola or vegetable oil, divided)

2 lbs chicken thighs (900g, cut into bite-sized pieces)

1 tablespoon cornstarch

1 medium onion (thinly sliced)

4 ounces green curry paste (115g)

5 cups mixed vegetables (such as broccoli, carrots, zucchini, bamboo shoots and/or red bell peppers)

13 ½ ounces coconut milk (about 1 2/3 cups)

1 ½ cups chicken stock (355 ml)

5 kaffir lime leaves (lightly bruised, optional)

1 teaspoon chili oil (or 1 red chili, de-seeded and chopped, optional)

2 tablespoons fish sauce

2 teaspoons sugar

1/4 cup basil leaves

steamed jasmine rice (to serve)

cilantro (to garnish, optional)

步骤

Heat a large skillet over medium high heat and add 2 tablespoons oil. Toss the chicken pieces in 1 tablespoon cornstarch and 1 tablespoon oil until well-combined. Sear the chicken pieces in the skillet until browned. Remove from the pan and set aside.

If there are a lot of chicken bits stuck to your pan, deglaze with a ¼ cup of water. Then add the sliced onions to the skillet and cook until translucent. Add the curry paste and cook for 5 minutes.

Add the vegetables and cook for 30 seconds. Add the coconut milk, chicken stock, lime leaves (if using), chili (if using), and the seared chicken pieces. Bring to a simmer and lower the heat. Cover and simmer for 10 minutes. After the curry has finished simmering, stir in the fish sauce, sugar, and basil. Serve with steamed rice.

营养

• 卡路里: 504 kcal
• 总脂肪: 37 g
• 饱和脂肪: 19 g
• 胆固醇: 111 mg
• 钠: 515 mg
• 总碳水化合物: 22 g
• 膳食纤维: 5 g
• 总糖: 3 g
• 蛋白质: 25 g