Thai Green Curry with Chicken

Instructions

1. Step 1

   On the cutting board, use the chef's knife to cut the chicken into bite-size pieces. Keep the raw chicken separate from ready-to-eat ingredients.

   Cookware: Chef Knife, cutting board

2. Step 2

   After cleaning the cutting board and chef's knife, use them to tear the makrut lime leaves and separate the Thai basil leaves, reserving a few Thai basil leaves for serving.

   Cookware: Chef Knife, cutting board

3. Step 3

   Heat the olive oil in the large skillet over medium-high heat. Add the chicken and fry, stirring with the wooden spoon, for 5 minutes until the pieces are opaque on the outside.

   Timer: 5 min (scalable)

   Ingredients used: 500.0 gr Chicken, 15.0 ml Olive Oil

   Cookware: large skillet — medium-high heat, wooden spoon

4. Step 4

   Reduce the skillet to medium heat, measure 100 ml of coconut milk with the measuring cup, and add it with the green curry paste. Stir with the wooden spoon for 2 minutes until the paste is fragrant and loosened.

   Ingredients used: 100.0 ml Coconut Milk, 60.0 gr Green Curry Paste

   Cookware: large skillet — medium heat, measuring cup, wooden spoon

5. Step 5

   Measure and add the remaining 300 ml coconut milk, fish sauce, palm sugar, and makrut lime leaves. Reduce to medium-low heat and simmer for 12 minutes, stirring occasionally, until the sauce is rich and the chicken reaches 74°C internally on the food thermometer and is no longer pink in the center.

   Timer: 12 min (scalable)

   Ingredients used: 300.0 ml Coconut Milk, 30.0 ml Fish Sauce, 6.0 leaf Makrut Lime Leaves, 15.0 gr Palm sugar

   Cookware: Food Thermometer, large skillet — medium-low heat, measuring cup, wooden spoon

6. Step 6

   Remove the large skillet from the heat and stir in the Thai basil with a clean wooden spoon. Serve from the skillet with the reserved Thai basil leaves on top.

   Ingredients used: 20.0 gr Thai Basil

   Cookware: large skillet — off heat, wooden spoon — clean