Thai green curry chicken
I know this dish seems foreign to you, with ingredients you don’t recognize but I promise you they are flavors you will not want to miss. You can find all the ingredients at a speciality Asian market or most of them in a spice shop. If you can’t find certain ingredients, ask me about substitutes!
Course: Main Dish
Cuisine: Poultry
Servings: people USA imperial/metric conversion:
Print Recipe
  1. In a food processor add the lemongrass, kaffir lime leaves, chili pepper, cilantro, garlic, cinnamon and 1/4 cup of olive oil. Blend until smooth.
  2. Prepare a large skillet on high heat. Add the remaining olive oil and get hot. Add the chicken in batches if have to and add the salt and pepper, cook for 1-2 minutes per side. Remove the chicken with a slotted spoon..
  3. Add the onion, sugar and Worcestershire sauce and ⅛ cup of chicken stock and mix well, using a wooden spoon to scrape up all the brown bits. Cook for 7 minutes, mixing often.
  4. Add the chicken back in with the curry paste, the chicken stock and coconut milk.
  5. Cover, turn the heat down to medium and cook for 20 more minutes.
Notes & Tips:

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