Thai Green Curry with Chicken

Ingredients and Weight:

• 1 boneless, skinless chicken breast (about 1 pound)
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 tablespoon Thai green curry paste
• 1 can (13.5 ounces) unsweetened coconut milk
• 1/2 cup chicken broth
• 1/2 cup fresh bamboo shoots, sliced
• 1/2 cup fresh red bell pepper, chopped
• 1/2 cup fresh basil leaves
• 1 tablespoon fish sauce (optional)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Preparation Time:

15 minutes

Cooking Time:

20 minutes

Difficulty Level:

2 (Moderate)

Preparation Method Steps:

1. Cut the chicken into bite-sized pieces.
2. Heat the oil in a large skillet or wok over medium heat.
3. Add the chicken and cook until browned on all sides.
4. Add the onion, garlic, and ginger and cook until softened, about 2 minutes.
5. Stir in the green curry paste and cook for 1 minute, or until fragrant.
6. Add the coconut milk, chicken broth, bamboo shoots, and red bell pepper.
7. Season with fish sauce (if using), salt, and black pepper.
8. Bring to a boil, then reduce heat and simmer until the chicken is cooked through and the sauce has thickened, about 15 minutes.
9. Stir in the basil leaves and serve immediately.

Nutritional Information:

(Per serving, based on 8 servings)

• Calories: 300
• Fat: 15g
• Protein: 25g
• Carbohydrates: 15g
• Fiber: 2g

Dish Characteristics:

• Creamy and flavorful
• Spicy and savory
• Aromatic and inviting
• Perfect for a weeknight meal or a special occasion

User Comments:

• "This Thai green curry is absolutely delicious! The flavors are complex and well-balanced, and the chicken is tender and juicy."
• "I'm not a huge fan of Thai food, but I really enjoyed this curry. It has a nice level of spice that's not too overwhelming."
• "This dish is a perfect example of how to make American-style food with Asian flavors. It's familiar but still exotic."

Special Precautions and Tips:

• If you can't find fresh bamboo shoots, you can use canned bamboo shoots, rinsed and drained.
• If you don't have fresh basil, you can use dried basil, but reduce the amount to 1 tablespoon.
• This dish can be made ahead of time and reheated. Simply store it in the refrigerator for up to 3 days.