I was first introduced to Thai Green Curry Chicken at 'Young Thailand', a wonderful Thai restaurant in Toronto run by Wandee Young, who is credited with opening the first Thai restaurant in Canada in 1980, and also co-writing a popular cookbook with Byron Ayanoglu, The Young Thailand Cookbook, a great culinary resource with many Thai classics written in a clear, concise and entertaining manner. For anyone wanting to know more about "tastes that tingle your tongue", this was the ultimate cookbook. This fragrant full flavoured Thai curry, scented with coconut milk, red peppers, water chestnuts and fresh lime and basil leaves, is a soothing and satisfying dish that's become one of our golden standards.
Thai Green Curry with Chicken
Recipe adapted from The Young Thailand Cookbook
10 oz skinless boneless chicken breasts
3 cups unsweetened coconut mik
2-4 tbsp Thai Kitchen green curry paste, although I used the whole jar
8 lime leaves
1 cup water
3 tbsp fish sauce
2 tsp palm sugar
1 cup bamboo shoot strips
1/2 cup water chestnuts, sliced
1/2 medium red pepper, cut in thin strips
2 tbsp green peas
20 fresh Thai basil leaves, whole plus extra sprigs for garnish
3 Thai red chilis, sliced for garnish and heat!
Jasmin rice, cooked according to instructions
Slice the chicken breasts into thin strips, 1/4-inch thick, 2-inches long and 1-inch wide. Heat 1 cup of coconut milk in a wok or large saucepan, over high heat until it boils. Add the green curry paste and, reducing the heat to medium, stir to dissolve it in the coconut milk. Add second cup of coconut milk, raise the heat to maximum and let it cook 8-10 minutes until the sauce thickens somewhat. Slice the lime leaves into thin strips and add to the sauce. Turn the heat back to medium and cook for 2 minutes.
Turn the heat back to maximum, adding the chicken, then add the last cup of coconut milk as well as 1 cup water. Stir-cook for 1 minute until the mixture is bubbling happily. Add the fish sauce and sugar and stir-cook for 2 minutes, until it's bubbling hard. Add the bamboo shoots and water chestnuts and stir-cook for 2 minutes. Then add the red pepper, green peas and whole basil. Stir-cook 2-3 minutes, folding all the ingredients together into the sauce. Take the sauce off the heat and transfer to a warmed deep serving dish, topping with a sprig or two of basil, and serve with Jasmin rice.