Ingredients

The following ingredients have 4 Servings
  • 1/4 cup oil (oil, peanut, coconut)
  • 2-5 Tablespoons green curry paste
  • 1 medium onion, chopped
  • 6 cloves garlic, minced
  • 2 pounds chicken breast cut into bite sized pieces
  • 1 Tablespoon fresh ginger, minced
  • 2 cans coconut milk
  • 3 Tablespoons fish sauce
  • 3 Tablespoons soy sauce
  • 2 Tablespoons sugar
  • 4 potatoes, cubed
  • 4 carrots, sliced
  • 1/2 cup peas, fresh or frozen
  • 1 bunch cilantro, chopped
  • 2 limes cut into wedges
  • hot cooked rice

Instruction

  • In a large soup pot or dutch oven heat the oil and green curry paste over medium heat. Stir to combine and cook for 3-5 minutes. You are giving the oil and curry paste a chance to marry and this is an important step.
  • Add the onions and garlic and cook for an additional 5 minutes over medium heat. If the mixture seems to be sticking to the bottom of the pan just add a little more oil as needed. A little sticking is ok, but you don't want to burn it.
  • Add the raw chicken and cook until the chicken is cooked through and no longer pink, about 5 minutes.
  • Add the ginger, coconut milk, fish sauce, soy sauce, and sugar. Stir to combine.
  • Add the potatoes and carrots. Allow the the curry to gently simmer, uncovered, until the mixture thickens and the vegetables are cooked through, 45 minutes to an hour.
  • Add the peas 5 minutes before serving.
  • To serve, dish the hot curry on top of hot rice and then sprinkle with chopped cilantro, fresh lime juice, and if it needs more salt, additional fish sauce on top.