3) Make the Curry: Add the Thai green curry paste to the pot and cook for 1 minute, stirring constantly, until fragrant. Pour in the coconut milk and chicken broth and bring to a simmer.

For the Authentic Green Curry: 3-4 tablespoons homemade green curry paste 2 cans (14 oz each) full-fat coconut milk, chilled overnight 1 lb chicken thighs, cut into bite-sized pieces 1 cup Thai ...

1. Heat oil in a pan cook the chicken for 3-4 minutes each side and then and sauté the onion until soft. 2. Add the green curry paste and cook for 1 minute until fragrant. 3. Stir in the coconut ...

For the curry, fry a heavy based saucepan over a medium heat. When the pan is hot, add the chicken pieces and cook until the flesh is white and sealed. Scoop out and onto a plate until needed.

½ cup Thai green curry paste, more if desired 2 stalks lemon grass, cut into about 2-inch pieces and smashed (with a mallet or the heel of a knife) 2 tablespoons fish sauce 1 ½ teaspoons salt ...

Add the chicken and peppers and continue simmering for 20-25 minutes until the chicken is cooked through. Add the lime juice and stir. Remove the lime leaves and discard.

1/2 cup Thai green curry paste, more if desired 2 stalks lemon grass, cut into about 2-inch pieces and smashed (with a mallet or the heel of a knife) 2 tablespoons fish sauce 1 1/2 teaspoons salt ...

1 T. minced scallion for garnish Slice each chicken breast into 6 long strips. In a medium bowl, combine the green curry paste, 1/4 c. coconut milk, lime juice, salt and black pepper.

Technique Tip: Buy the rice cakes from frozen, as they take time to make from scratch. Swap Option: If you can't find vegan shrimp paste, use red miso — you will still achieve a tasty end result.

For the Green Curry: 3 tablespoons homemade green curry paste 2 cans (14 oz each) full-fat coconut milk, chilled overnight 1 lb chicken thighs, cut into bite-sized pieces 1 Asian eggplant, cut ...