Green Curry with Chicken
Main Dishes | Vietnamese cuisine
⏳ Time
30 minutes
🥕 Ingredients
15
🍽️ Servings
6
Description
This is a simple recipe, but it's important to prepare this dish well in advance: the chicken needs to marinate for 6 hours. In this recipe, as well as in two others, it's recommended to use fragrant jasmine rice — and it's best not to overlook this suggestion. This recipe was shared with us by a chef from a popular American restaurant.
Ingredients
- Chicken Thighs - 1¼ kg
- Salt - 0.2 oz
- Sugar - 0.1 oz
- Potato protein - 0.3 oz
- Vegetable Oil - 2 fl oz
- Black Bean Paste - 5.6 oz
- Coconut Milk - 25 fl oz
- Palm Sugar - 0.6 oz
- Chinese green beans - 7.1 oz
- Fish Oil - 0 fl oz
- Fresh basil leaves - 3.5 oz
- Marinated cherries - 7.1 oz
- Dongpo Sauce - 0 fl oz
- Jasmine Rice - 28.2 oz
- Chicken Egg - 1 piece
Step by Step guide
Step 1
For the marinade, mix 30 ml of vegetable oil, salt, sugar, a chicken egg, and potato starch in a bowl. Coat the chicken thighs with the resulting mixture and cover the bowl with plastic wrap. Let marinate for 6 hours in a cool place.
Step 2
First, boil the jasmine rice.
Step 3
Add vegetable oil to the pan, enough to coat the bottom. Sauté the marinated thighs in the pan until fully cooked. Remove and set aside to cool.
Step 4
Prepare the base: In a saucepan, mix the green curry paste with 40 ml of vegetable oil. Add coconut milk and stir. Place the mixture over low heat. Heat while stirring continuously.
Step 5
When the mixture becomes warm, add palm sugar and fish sauce. Cook for another 5 minutes. Then add cherry tomatoes, chicken thighs, beans, basil leaves, and dong gu sauce. Cook for about 2 more minutes.
Step 6
Place the rice and the cooked curry mixture with the chicken thigh on a plate.
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