Thai Food Made Easy | Thai Green Curry with Crispy Chicken
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Thai Green Curry with Crispy Chicken

THAI GREEN CURRY WITH CRISPY CHICKEN

Thai Green Curry with Crispy Chicken

Serve: 3

Ingredients to marinate chicken:

500 gram                   Chicken thigh – skinned and deboned

2 tbs                              Thai green curry paste

1 tbs                               Salt

1 tbs                               Sugar

1/4 tsp                           Ground black pepper

Ingredients for the main part:

100 gram                      Breadcrumbs

100 gram                      Rice Noodles

100 gram                      Courgette – sliced to ribbons strips or spiralised

100 gram                      Carrot – sliced to ribbons strips or spiralised

200ml                           Thai coconut milk

3 tbs                               Oil

1 tbs                               Thai Green curry paste

1/2 tsp                          Sugar

1/2 tsp                          Fish sauce

1/2 tsp                          Oyster sauce

a small handful          Coriander or basil

1 pinch                         Salt and pepper

Method

-Fold the chicken thighs, Thai green curry paste, salt, sugar and black pepper in a mixing bowl. Leave to marinate for at least 2 hours.

-Once ready to cook, pre-heat the oven to 200 Celsius.

-Put the breadcrumb into a flat dish or tray. Lay the chicken thighs on the breadcrumbs and make sure that the breadcrumbs cover the chicken as much as possible.

-Put 2 tablespoons of oil into a frying pan, wait until the oil is hot. Add the crispy chicken thighs and fry for 1.5 minutes on each side. Then transfer the chicken thighs onto a baking tray. Bake it for 20-25 minutes.

-While you are waiting for the chicken to be cooked. Put 1 tablespoon of oil and 1 tablespoon of Thai green curry paste into a saucepan. Gently fry the paste for approx 2 minutes. Then add the Thai coconut milk, sugar, fish sauce and oyster sauce. Bring it to boil and simmer for further 20 minutes. Keep stirring from time to time.

-Cook the noodles according to the instructions on the package. Then drain the water out and put the cooked noodles into a mixing bowl. Add 1 tablespoon of oil, carrots, courgette, a pinch of salt and pepper. Then fold them together.

-Assemble all the components with the curry sauce at the bottom, then noodles and crispy chicken on the top. Garnish with chopped coriander or basil leaves. Enjoy this light version of Thai Green Curry with Crispy Chicken on a summer evening and impress your family and friends.

Tip:

-To achieve the complex taste, please make sure that you get the Thai curry paste and Thai coconut milk only. Click here to see why Thai Kitchen Staples.

-Thai Green Curry with Crispy Chicken is such a perfect curry for a summer evening. It is not too heavy but you can still enjoy the spices.