Thai Green Curry Chicken

Ingredients and Weight:

• Chicken Breast: 500 grams (about 1 pound)
• Green Curry Paste: 2 tablespoons (or homemade green curry paste ingredients as needed)
• Coconut Milk: 1 can (about 200 ml)
• Thai Basil: 1 tablespoon
• Bamboo Shoots/Asparagus: 100 grams (sliced)
• Red Bell Peppers: 1 (sliced)
• Onion: 1 small (chopped)
• Garlic: 3 cloves (minced)
• Salt and Sugar: To taste
• Vegetable Oil: For cooking

Preparation Time:

• Preparation Time: 20 minutes
• Cooking Time: 30 minutes

Difficulty Level: Level 3 (Moderate difficulty)

Preparation Method Steps:

1. Marinate chicken breast with a little salt and sugar for about 15 minutes.
2. In a hot pan, add vegetable oil and add the green curry paste. Saute until fragrant.
3. Add the chicken breast pieces and cook until slightly browned.
4. Pour in the coconut milk and bring to a boil. Reduce heat to medium-low and let it simmer for about 10 minutes.
5. Add the bamboo shoots/asparagus, red bell peppers, and onions and cook for another 5 minutes.
6. Stir in the Thai basil and adjust seasoning with salt and sugar if needed.
7. Serve hot with steamed rice or as a main dish with a side of steamed vegetables.

Nutritional Information: (Please note that these are estimated values and may vary based on actual ingredients used.)

• Calories: Approx. 450 per serving (without rice)
• Fat: 20g
• Carbohydrates: 25g
• Protein: 40g

Dish Characteristics:

• Creamy and rich due to coconut milk and green curry paste.
• Spicy and flavorful with a touch of sweet from the sugar.
• Versatile dish that can be paired with various side dishes.

User Comments:

1. "The flavors were amazing! This dish exceeded my expectations."
2. "I love the combination of spicy and sweet in this dish."
3. "The coconut milk made it so creamy and rich, really enjoyed it."

Special Precautions and Tips:

• Use fresh ingredients for best results. If possible, use fresh green curry paste instead of store-bought for more authentic flavor.
• Adjust the heat level by adding more or less green curry paste as per preference.
• Coconut milk can be replaced with regular milk or vegetable broth if not available. However, the dish may not be as rich and creamy.