Authentic Thai Green Curry for American Taste

Ingredients and Weight:

• Chicken thigh (skinless and boneless): 1 pound
• Green curry paste: 2 tablespoons (Mae Ploy brand is recommended)
• Coconut milk: 1 can (13.5 ounces)
• Chicken broth: 1 cup
• Green bell pepper: 1 medium, cut into chunks
• Red bell pepper: 1 medium, cut into chunks
• Bamboo shoots: 1/2 can (8 ounces)
• Kaffir lime leaves: 5-7 leaves, roughly torn
• Thai basil: 1/2 cup, chopped
• Fish sauce: 2 tablespoons (optional, adjust to taste)
• Palm sugar or brown sugar: 1-2 tablespoons (optional)
• Lime wedges (for serving)

Preparation Time:

• 15 minutes

Cooking Time:

• 20-25 minutes

Difficulty Level:

• 1-2 (easy to moderate)

Preparation Method Steps:

1. In a large pot or Dutch oven, heat the green curry paste over medium heat for 1-2 minutes, stirring constantly.
2. Add the chicken thigh and sauté until browned on both sides.
3. Pour in the coconut milk and chicken broth, stirring well.
4. Add the green bell pepper, red bell pepper, bamboo shoots, and kaffir lime leaves.
5. Bring to a boil, then reduce heat to low and simmer for 15-20 minutes, or until the chicken is cooked through.
6. Stir in the Thai basil and fish sauce (if using). Adjust seasonings with palm sugar or brown sugar to taste.
7. Serve hot over rice, garnished with lime wedges.

Nutritional Information:

• Calories: 300-400 per serving
• Protein: 25-30 grams per serving
• Fat: 15-20 grams per serving
• Carbohydrates: 30-40 grams per serving

Dish Characteristics:

• Creamy and flavorful with a balanced blend of spices
• Colorful and visually appealing with a variety of fresh vegetables
• A savory and satisfying main course that pairs well with rice
• Can be tailored to American taste with optional adjustments for sweetness and spice level

User Comments:

• "This curry was absolutely delicious! It had just the right amount of heat and the perfect balance of flavors."
• "I made this for a party and it was a hit. Everyone raved about how authentic it tasted."
• "I'm not usually a fan of spicy food, but this curry was so flavorful that I couldn't stop eating it."
• "This is now my go-to Thai curry recipe. It's so easy to make and it always comes out perfect."
• "I love that this curry is made with all-natural ingredients and it's gluten-free."

Special Precautions and Tips:

• If you don't have fresh kaffir lime leaves, you can substitute dried leaves or lemongrass.
• If you substitute seafood for chicken, reduce the cooking time to 10-12 minutes.
• Add a dash of red curry paste for extra spice.
• Serve with a side of jasmine rice for an authentic Thai experience.