Ingredients

The following ingredients have 8 Servings
  • 3 tablespoons neutral oil ((such as canola or vegetable oil, divided))
  • 2 lbs chicken thighs ((900g, cut into bite-sized pieces))
  • 1 tablespoon cornstarch
  • 1 medium onion ((thinly sliced))
  • 4 ounces green curry paste ((115g))
  • 5 cups mixed vegetables ((such as broccoli, carrots, zucchini, bamboo shoots and/or red bell peppers))
  • 13.5 ounces coconut milk ((about 1 2/3 cups))
  • 1 ½ cups chicken stock ((355 ml))
  • 5 kaffir lime leaves ((lightly bruised, optional))
  • 1 teaspoon chili oil ((or 1 red chili, de-seeded and chopped, optional))
  • 2 tablespoons fish sauce
  • 2 teaspoons sugar
  • 1/4 cup basil leaves
  • steamed jasmine rice ((to serve))
  • cilantro ((to garnish, optional))

Instruction

  • Heat a large skillet over medium high heat and add 2 tablespoons oil. Toss the chicken pieces in 1 tablespoon cornstarch and 1 tablespoon oil until well-combined. Sear the chicken pieces in the skillet until browned. Remove from the pan and set aside.
  • If there are a lot of chicken bits stuck to your pan, deglaze with a ¼ cup of water. Then add the sliced onions to the skillet and cook until translucent. Add the curry paste and cook for 5 minutes.
  • Add the vegetables and cook for 30 seconds. Add the coconut milk, chicken stock, lime leaves (if using), chili (if using), and the seared chicken pieces. Bring to a simmer and lower the heat. Cover and simmer for 10 minutes. After the curry has finished simmering, stir in the fish sauce, sugar, and basil. Serve with steamed rice.