Thai · Thailand
Green Curry with Chicken and Thai Basil
A fragrant Thai green curry with chicken and fresh Thai basil, cooked in a coconut milk base with green chilies and aromatic herbs.
25 minutes2 servings
Ingredients
Method
- Heat a wok or large pan over medium heat. Add 1 tbsp oil and sauté green curry paste for 1 minute.
- Pour in coconut milk and bring to a gentle simmer. Add chicken and cook until it turns white, about 5 minutes.
- Stir in fish sauce, palm sugar, and red chili. Add spinach and cook until wilted, about 2 minutes.
- Stir in Thai basil leaves and serve immediately.
- Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.